IFT Live 2014

Friday, August 29, 2014
Home » Archive

Archive

2012 IFT Live Articles

Official 2012 IFT Annual Meeting & Food Expo Wrap Up

IFT Annual Meeting & Food Expo® June 25–28, Las Vegas, Nev. Food professionals from all over the globe gathered in Las Vegas for the IFT 2012 Annual Meeting & Food Expo® June 26–28, 2012, to make this year’s event a huge success…. Read more

July 13, 2012 12:17 pm Kelly Hensel no comments

Establishing the Taste for Nutrition

Before their second birthday, many children have begun to develop preferences for processed carbohydrates, in the form of added sugars and sugar-sweetened beverages, and sodium. As a consequence, scientific evidence shows that susceptibility for… Read more

July 10, 2012 10:52 am Toni Tarver no comments

IFTSA Student Competition Winners

IFT11 College Bowl audience

Congratulations to all the IFT Student Association 2012 Competition Winners! And thanks to all the finalist teams that participated. Product Development Competition, sponsored by Mars: • 1st place: Cornell University — Dough… Read more

June 28, 2012 3:51 pm Kelly Hensel no comments

TIC Gums Inc.: Booth 421

Trend: Rediscovering Texture – Snap, Crackle, & Pop Product: Ticaloid Syrup SF1 Reduce carbohydrate and calorie intake without losing the texture. Sugar free products available today tend not be accurate representations of their full… Read more

June 28, 2012 2:44 pm no comments

Getting Real About Dairy

Four out of 10 consumers are interested in foods and beverages that they consider to be real, fresh, or natural, industry research shows. Marketers and researchers at the Innovation Center for U.S. Dairy recently set out to confirm that this… Read more

June 28, 2012 2:44 pm Mary Ellen Kuhn no comments

Glanbia Nutritionals: Booth 1241

Trend: Rediscovering Texture – Snap, Crackle, & Pop Product: OptiSol 5300 OptiSol 5300 is an all-natural, highly-functional ingredient derived from flaxseed that can show as much as 50% cost savings over guar and other gum systems…. Read more

June 28, 2012 2:37 pm no comments

Medallion Labs: Booth 2069

Trend: Food Safety Solutions Product: Heavy Metals Testing Package Medallion Labs is pleased to announce the extensive improvements to our nutritional elemental and heavy trace metals testing program. We have upgraded our instrumentation to an… Read more

June 28, 2012 2:33 pm no comments

Morton Salt Inc.: Booth 2559

Trend: The Evolution of Sodium Reduction Product: Fine KaliSel Potassium Chloride At Morton Salt, we offer sodium reduction solutions to food manufacturers, in addition to our full line of common and specialty salt products.  It may seem… Read more

June 28, 2012 2:30 pm no comments

D.D. Williamson: 1551

Trend: Emerging Flavors and Colors Product: Natural Color In today’s uncertain economic times throughout most regions around the world, consumers seek safe, stable, and reliable products. Food and beverage consumers are turning toward the… Read more

June 28, 2012 2:26 pm no comments

Beckman Coulter: Booth 3651

Trend: Rediscovering Texture – Snap, Crackle, & Pop Product: LS13320 Particle Size Analyzer 6.01 The LS 13 320 series is the most versatile and sophisticated laser diffraction particle size analyzer available today. Using the Fraunhofer… Read more

June 28, 2012 2:21 pm no comments

Muntons Malted Ingredients: Booth 130

Trend: Emerging Flavors and Colors Product: Maltichoc Maltichoc, a new ingredient designed to enhance chocolate baked goods, while also reducing raw material costs is a blend of roasted malt flours and dried malt extracts. It has a… Read more

June 28, 2012 2:12 pm no comments

Lallemand: Booth 2355

Trend: The Evolution of Sodium Reduction Product: Whole-Lyfe 985A Lallemand Whole-Lyfe products are developed from primary and/or brewer’s whole cell yeasts.  Autolysates function to improve savory flavor, texture, and mouthfeel in food… Read more

June 28, 2012 2:01 pm no comments

Whole Algalin Flour

Almagine Flour

Solazyme Roquette Nutritionals’ (booth 1961) debuts its Almagine HL Whole Algalin Flour, a new food ingredient available in different forms and fully flexible to meet varying nutrition profiles. It provides natural emulsifiers (phospholipids and… Read more

June 28, 2012 2:00 pm no comments

Wellness Takes on a New Meaning for Consumers

Lynn Dornblaser

As more Americans become take an active interest in their health, it has become apparent that wellness doesn’t just correspond to the nutrients in their food. It has become an integral part of consumers’ everyday lives. In the presentation… Read more

June 28, 2012 1:44 pm Kelly Hensel 1 comment

Fat Profits from Slim Calories

It may seem logical to place the responsibility for making better food choices squarely on consumers, but food manufacturers bear at least some responsibility as they develop the foods that consumers eat. But can food manufacturers develop lower… Read more

June 28, 2012 12:17 pm Toni Tarver no comments

Delivering Appropriate Levels of Micronutrients in Food

Speakers at a Thursday, June 28, session titled “Helping Consumers Meet DRIs for Nutrients of Concern with Processed Foods” underscored the complexity of formulating products that give consumers the levels of micronutrients they need—without… Read more

June 28, 2012 12:03 pm Mary Ellen Kuhn no comments

Research Focuses on Controlling Noroviruses in Foods

At the Thursday morning scientific session 244 The Emerging Viral Threat: Novel Processing Technologies to Control Norovirus in Foods, researchers from several universities discussed various ongoing studies to inactivate norovirus in foods. These… Read more

June 28, 2012 11:36 am no comments

Sanitary Vee-Cone Blender

Vee Cone Blender

Munson Machinery Inc. (booth 3376) highlights its Model VB-10-316S Sanitary Vee-Cone Blender. This 10 cu ft (283 liter) capacity blender achieves gentle, uniform blending of dry and/or granular materials in as little as 5 min. Smooth internal… Read more

June 28, 2012 10:00 am 1 comment

Unified Ingredients Company Targets Global Growth

Ilene Gordon

Corn Products International’s purchase of National Starch 18 months ago has culminated in a new corporate identity and name—Ingredion Incorporated (booth 1211). “The new name better reflects who we are, what we do, and our expertise in… Read more

June 28, 2012 8:31 am no comments

Marash Chile Flakes

Chile Flakes

Woodland Foods (booth 1000) displays its Marash Chile Flakes. Superior when compared to other pre-ground peppers, because of their high moisture and oil content, which amplifies their earthy, musty flavor. Sweet and citric aromas give way to notes… Read more

June 28, 2012 6:00 am 2 comments

Consumer Education Remains a Challenge in Sodium Reduction

Despite the food industry’s concerted efforts in the last few years to reduce sodium in foods, consumers still have many misconceptions about sodium’s impact on health. As moderator John Ruff, IFT President-Elect, said in his introduction to the… Read more

June 27, 2012 6:45 pm Kelly Hensel no comments

Healthy Beginnings Lead to Healthy Lives

Jose Saavedra

From the time humans are born, everything they put in their mouths ultimately affects the body’s immunological response and how they metabolize food. During the Beacon Lecture on Wednesday, June 27, Jose Saavedra, Nestlé Nutrition and Johns… Read more

June 27, 2012 6:32 pm Toni Tarver 1 comment

Color Me Natural—The Challenge of Replacing Artificial Food Dyes

BY DAVID DESPAIN Whether or not one agrees with the conclusions of the 2007 Southampton University study—which suggested a link between six food colors and attention-deficit hyperactivity disorder (ADHD)—the pressure is on for food… Read more

June 27, 2012 6:20 pm 7 comments

Comparing Alternative Processing Methods in Tomatoes

BY DAVID DESPAIN Whether in a salsa, on a pizza, or in a salad, tomatoes are best enjoyed by consumers when they’re perceived as fresh. The downside to traditional heat treatment in tomatoes and any other fresh foods to kill bacteria is the… Read more

June 27, 2012 6:00 pm no comments

Your Skin and Hair Look Very Nutritious

The ingredient list of many skin and hair products today read as if they are food labels. This is because many foods provide nutrients that not only enhance health but also benefit skin and hair. During the session “Food Science, Nutrition, and… Read more

June 27, 2012 5:35 pm Toni Tarver no comments

Innova Market Insights: Protein, Sustainability Are Key Trends

Innova Market Insights

Consumers globally are seeking out more protein-rich food products, and interest in alternative protein sources is surging, reports Innova Market Insights. Information on this trend—“a boom for protein”—and dozens of others is highlighted on… Read more

June 27, 2012 5:26 pm Mary Ellen Kuhn no comments

Healthy School Meals Come to Fruition

Janet Collins, IFT Incoming President-Elect and Global Biotechnology Manager, Government Affairs Lead, and Ag Policy Manager for the DuPont Co., kicked off the awards presentation for the inaugural “Making Healthy School Meals Easy Challenge” on… Read more

June 27, 2012 4:37 pm Kelly Hensel no comments

Salt-Reduction Strategies ‘Mushroom’

Although there is still debate regarding the health concerns caused by consuming too much salt, new sources for salt alternatives—as well as novel technologies and approaches—continue to increase. This is not surprising with today’s food… Read more

June 27, 2012 4:00 pm Donald Pszczola no comments

Contest Facilitates Partnership Between California Almonds, Chinese Food Industry

Chinese food science students were invited to the 2012 IFT Annual Meeting & Food Expo by the Almond Board of California to demonstrate their creativity and innovative spirit by showcasing the two new almond products they developed, how these… Read more

June 27, 2012 3:42 pm no comments

IFT Continues to Show It Cares

IFT Cares logo

The 2012 IFT Annual Meeting & Food Expo will wrap up in a meaningful way for dozens of attendees who will volunteer on Friday, June 29, as part of the annual IFT Cares anti-hunger initiative. Volunteers will spend Friday morning working at the… Read more

June 27, 2012 3:15 pm Mary Ellen Kuhn no comments

Ticaloid Syrup SF1

Syrup

TIC Gums Inc. (booth 421) introduces its Ticaloid Syrup SF1—a blend of gums specifically developed to replace the texture lost when sugar is removed for a syrup or glaze. It is typically used from 0.20–1.25%. It is cold water soluble and… Read more

June 27, 2012 3:00 pm no comments

The Next Steps in the Evolution of Sweetener Strategies—Part 3

The development of sweeteners that have properties that can address the diabetes epidemic has come at a very important juncture in our history. The International Diabetes Federation recently revealed the results of a new study predicting that one in… Read more

June 27, 2012 2:00 pm Donald Pszczola no comments

Fun Run is a Sure Bet for Attendees

IFTSA Fun Run start

Las Vegas never sleeps … well, the 600+ registrants who got up first thing Wednesday morning, June 27, for the 12th Annual Fun Run and Walk may not have gotten much sleep, but it was for a good cause. And even Elvis showed up to support the effort… Read more

June 27, 2012 1:10 pm Kelly Hensel 1 comment

Learn More About the Certified Food Scientist (CFS) Credential

Certified Food Scientist Video

Those interested in learning more about the new Certified Food Scientist (CFS) credential are invited to attend a session from 1:30 p.m. to 2:15 p.m. on Thursday, June 28, in the Special Events Pavilion, Booth 776, on the Food Expo floor. This… Read more

June 27, 2012 12:31 pm no comments

New Name for Blue Diamond Division

Almonds

Demand for almond ingredients is growing steadily, and to reflect its ability to meet that demand, the Blue Diamond Industrial Products Division has a new name: the Blue Diamond Almonds Global Ingredients Division. “Our new name better captures… Read more

June 27, 2012 12:28 pm Mary Ellen Kuhn 1 comment

Anthocyanins: Not Just a Colorful Facade

Strawberry, Blueberries, Blackberry, Cranberries

What makes blueberries, strawberries, cranberries, and blackberries so rich in color? The answer is anthocyanins. Because of their rich hues of red, purple, and blue, anthocyanins are used as food colorants to produce some of the more popular food… Read more

June 27, 2012 12:18 pm Toni Tarver 1 comment

Rediscovering Texture—Part 2

When talking about texture-related ingredients and strategies being used to meet textural needs in food products, here’s one that’s enough to make ice cream manufacturers scream. With the cost of guar gum climbing to new heights and demand… Read more

June 27, 2012 12:00 pm Donald Pszczola no comments

PepsiCo’s Khan Challenges Conventional R&D Wisdom

Mehmood Kahn

At the Beacon Lecture on Tuesday afternoon, Mehmood Khan, M.D., Chief Executive Officer, Global Nutrition Group, and Chief Scientific Officer of PepsiCo, discussed the global food landscape from food policies, obesity, and food production to waste,… Read more

June 27, 2012 11:47 am 2 comments

Don’t Miss the IFT Community Live: Division Connection

Wednesday, June 27 5:00–6:30 p.m. Rooms N245-N251 Las Vegas Convention Center, Las Vegas, NV Come and learn more about IFT’s division at this open networking reception! The first 500 attendees will receive a free drink ticket. IFT… Read more

June 27, 2012 11:31 am no comments

Modular Compact Rheometer

Modular Compact Rheometer

Anton Paar USA (booth 2082) showcases its MCR Modular Compact Rheometer. More versatile than ever, the new MCR Modular Compact Rheometer series offers one thing first and foremost: An open range of possibilities. Whichever application, users can… Read more

June 27, 2012 11:00 am no comments

Members Offer Ideas for Current & Future IFT Programming

Town Hall Meeting Discussion Groups

At the Town Hall Forum on Tuesday afternoon, about 100 members, volunteer leaders, and staff gathered to learn more about and provide input on current and future IFT programs. The forum hosted three information stations on “IFT Board of Directors… Read more

June 27, 2012 10:07 am no comments

Latest Advancements from Bunge

A new state-of-the-art culinary center is being constructed by Bunge North America (booth 2420), according to Dilip K. Nakhasi, the company’s Director of Innovation. The facility, which is anticipated to be ready for unveiling later this year,… Read more

June 27, 2012 10:00 am Donald Pszczola no comments

Website Aids U.S. Partnerships with Netherlands Food Industry

At a Tuesday evening reception hosted by the Netherlands Office for Science and Technology, the Royal Netherlands Embassy and the Netherlands Foreign Investment Agency (booth 1641/1741) unveiled a new website, www.HollandFoodPartner.com, that… Read more

June 27, 2012 8:57 am no comments

Functional Ingredient May Maintain Healthy Blood Sugar Levels

At a press conference on Tuesday afternoon, BioGLane (booth 2549) introduced iminosugar D-fagomine—a potential functional ingredient that may help to maintain healthy blood sugar levels and improve gut health. It has a slightly sweet taste and is… Read more

June 27, 2012 8:38 am 1 comment

Endothelial Function as a New Target for Health Claims

BY DAVID DESPAIN The endothelium, a fine layer of cells that lines blood vessel walls, has emerged as a new focus of health claims for functional foods. Its intricate role in maintaining vascular tone and blood flow is increasingly being… Read more

June 27, 2012 8:16 am no comments

Taming the Nitrite/Nitrate Monster

For some time, consumers have been ingesting nitrite and nitrate in the form of nutrients in many vegetables and as preservatives for various foods. Yet the two have been under attack since the discovery that meat-curing techniques convert nitrate… Read more

June 27, 2012 8:00 am Toni Tarver no comments

Improving Your Egg-Q

Las Vegas is known for its exciting shows, and in the same spirit, the American Egg Board (booth 1114), is presenting another six egg functionality videos on its FunctionalEgg.org website. The site will now have 12 videos (when talking about eggs,… Read more

June 27, 2012 8:00 am Donald Pszczola no comments

Packaging for Novel Processing Technologies

To meet consumer demand for safe, more fresh-like foods with increased product shelf life, several nonthermal (e.g., high pressure, pulsed electric field) and advanced thermal (e.g., microwaves, Ohmic heating) have been developed as alternative… Read more

June 27, 2012 8:00 am no comments

The Technological Harvest

The world’s population is slightly more than 7 billion people. Feeding such a large number of individuals requires innovative agriculture and crop technologies. Session 211, “Food and Nutritional Benefits from Sustainable New Crop… Read more

June 27, 2012 8:00 am Toni Tarver no comments

Gut Health Beyond Fiber

Researchers are trying to determine mechanisms of bioactive compounds in foods and have found the gut to be a “black box” that needs to be investigated. Breakthroughs in understanding interactions happening in the gut will bring health and… Read more

June 27, 2012 8:00 am no comments

Auto Bootie Dispenser

Auto Bootie Dispenser

Shoe Inn/E Complete LLC (booth 3480) will be displaying its Fusion Auto Bootie Dispenser. Many food companies require the use of shoe covers for food safety and other reasons. Shoe Inn’s innovative time and cost saving customized automatic shoe… Read more

June 27, 2012 6:00 am 1 comment

Coconut Chips

coconut

Silvermill Coconut/Gray & Co. (booth 1942) showcases its Coconut Chips in three varieties—Slightly Sweet, Spicy, Salt & Pepper. Slightly Sweet has just the right amount of cane sugar to bring in sweetness without eliminating the taste of… Read more

June 27, 2012 6:00 am no comments

The Bacteria in Beef That ‘Don’t Behave’

BY DAVID DESPAIN Beef producers have become quite successful at detecting and preventing contamination of E. coli 0157:h7 in their raw beef products—that’s thanks to years of experience after the Shiga toxin-producing bacterial strain (STEC)… Read more

June 26, 2012 6:14 pm 2 comments

Advancing On-Trend Innovation Via New Technologies

LuAnn Williams

Representatives of Innova Market Insights and Netherlands Food Valley offered an update on ways in which consumer demand for healthy products, an emphasis on food safety, convenience solutions, and sustainability are advancing innovation in the… Read more

June 26, 2012 6:06 pm Mary Ellen Kuhn no comments

Americans Seek Satiety Claims

FiberOne Bar

“Wellness has become a part of consumers’ everyday lives in a variety of ways,” said Lynn Dornblaser, Director of Innovation & Insight at Mintel, in her introduction to Mintel’s “Approaches to Weight Management” presentation at their… Read more

June 26, 2012 5:51 pm Kelly Hensel no comments

Changing the Conversation About Food Science

It’s no secret that food science and processed foods are under fire on many fronts—by activists, marketers, and consumers themselves. To figure out ways to help change that situation, a group of Annual Meeting attendees gathered Tuesday… Read more

June 26, 2012 5:04 pm Mary Ellen Kuhn 3 comments

Specialized Nutrition for Targeted Audiences

As life expectancies increase in most developed countries, consumers are interested in not only growing old but also aging well. As a consequence, the demand for health and wellness foods has increased. In the United States, the most frequent… Read more

June 26, 2012 4:54 pm Toni Tarver no comments

Career Fair Proves Successful for Students, Companies

Kellogg's representatives talk with Career Fair attendees

With 30 companies in attendance at this year’s IFT Career Fair, held Tuesday, June 26, from 12 p.m. to 5 p.m. in the Las Vegas Convention Center, it’s no wonder the aisles were crowded with graduates and students seeking internships and… Read more

June 26, 2012 4:41 pm Kelly Hensel no comments

Rediscovering Texture—Part 1

Texture plays a critical role throughout the product development process. Understanding its fundamental attributes can lead to innovation and product variety. Unfortunately, although a great deal of attention has been spent on the development of… Read more

June 26, 2012 4:00 pm Donald Pszczola no comments

The Phenotype of an Appetite

Some people enjoy eating hot, spicy dishes while others prefer foods with mild, almost bland flavors. Similarly, some individuals can consume dairy products with nary an issue while others experience hours of gas, bloating, and other discomfort from… Read more

June 26, 2012 3:07 pm Toni Tarver no comments

Organic Goldenberries

Incaberry

Tradin Organics’ (booth 2627) Organic Goldenberries (Incaberry) is the new superfood packed with nature’s nutrients. High in fiber and antioxidants and amazing taste sensation that starts with a sweet palate and finishes with a fine and delicate… Read more

June 26, 2012 3:00 pm no comments

IFT Food Expo Provides an Array of Themes—Part 2

Imagine an oasis … not in the middle of the dessert, but rather on the IFT Expo floor. That is just one of the many exciting (or in this case relaxing) themes that can be experienced by attendees. Yesterday, we looked at several of these themes,… Read more

June 26, 2012 2:00 pm Donald Pszczola no comments

IFT Kicks Off Campaign to Counter Misconceptions about Food Science

The Institute of Food Technologists (IFT) today launched a new public education  campaign called ”A World Without Food Science” (www.worldwithoutfoodscience.org) that will aim to generate greater awareness of the role food science plays in… Read more

June 26, 2012 12:12 pm no comments

Starbucks’ Schultz Urges Business Authenticity, Transparency, and Humanity

Howard Schultz

Despite the economic challenges facing the nation—and the world—business operators can prevail by staying authentic and transparent and managing their companies through a “lens of humanity,” said IFT Keynote Speaker Howard Schultz, Starbucks… Read more

June 26, 2012 12:09 pm Mary Ellen Kuhn 2 comments

The Next Steps in the Evolution of Sweetener Strategies—Part 2

Over the past few years, stevia as a sweetener has been having a major influence in food formulating, its presence frequently playing a key role in the development of different sweetener strategies adopted by food and beverage manufacturers. And as… Read more

June 26, 2012 12:00 pm Donald Pszczola no comments

Poppy Award Winners Announced

Decagon accepting Poppy

Move over Grammys, Oscars and Emmys—The Poppys are here! The first annual Poppy Award charged IFT members to create a short video on why it’s cool to be a food geek. The winners were announced this morning at the Keynote Session. The finalists… Read more

June 26, 2012 11:38 am Kelly Hensel no comments

Sweetener Derived from Monk Fruit

Monk Fruit

Blue California (booth 753) debuts its BlueSweet LHG Extract—a natural sweetener derived from monk fruit with excellent solubility and taste. Quality certificates include GRAS, GMP, Kosher, and Halal. 300X sweeter than sugar and 100% Natural…. Read more

June 26, 2012 11:00 am Kelly Hensel 1 comment

Celebrating School Meals Challenge Winners

Healthful recipes for school cafeteria fare will be in the spotlight in a presentation from 10:30 a.m. to 11:30 a.m. on Wednesday, June 27, at the Special Events Pavilion, booth 776, on the Food Expo floor. At that time, awards will be presented… Read more

June 26, 2012 11:00 am Mary Ellen Kuhn no comments

Innovations Solve Real-World Problems

IFT Food Expo Innovation Award

At Tuesday morning’s keynote session, IFT President-Elect John Ruff and incoming President-Elect Janet Collins announced and presented four companies with the 2012 IFT Food Expo Innovation Awards. The winners are Advantix Systems, Ampac, Ecolab,… Read more

June 26, 2012 10:45 am no comments

Students Take on Sin City

If you are a student and looking for events to connect with your peers you’ve come to the right place. You can always participate in the Fun Run which takes place Wednesday, June 27, from 6:15–7:15 a.m. Or there are many other events—social… Read more

June 26, 2012 10:00 am Kelly Hensel no comments

Going Wild in Vegas

Attendees can sample a wide range of food and beverage prototypes from Wild Flavors (booth 401). These prototypes highlight seasonal flavors, coconut water, coffee concepts, mint, immunity, vegetable nutrition, and natural ingredients such as… Read more

June 26, 2012 10:00 am Donald Pszczola no comments

Meeting Africa’s Challenges with Sensory Science

Farming in Africa

Henriette de Kock of the Univ. of Pretoria issued a challenge to the global sensory community at the 9th Pangborn Sensory Science Symposium in Toronto in September 2011. Her presentation was entitled, “Challenges and Opportunities for Sensory… Read more

June 26, 2012 9:42 am Kelly Hensel no comments

Student Product Developers in the Spotlight

Six teams will vie for top honors in the finals of the 2012 IFT Student Association & Mars Product Development Competition. This prestigious annual competition challenges student teams to apply their academic knowledge to the process of… Read more

June 26, 2012 8:00 am Mary Ellen Kuhn no comments

Competing to Help Make the World a Better Place

The focus will be global in the Developing Solutions for Developing Countries competition, which asks participating student teams to develop new products or processes designed to improve the quality of life for people in developing nations. This… Read more

June 26, 2012 8:00 am Mary Ellen Kuhn no comments

Prototypes Highlight ADM’s portfolio

A line of transparent isolate soy protein, Clarisoy 100 and its extension Clarisoy 150, is in the spotlight at Archer Daniels Midland (booth 2020). (See the earlier article in IFT Live for full details.) A prototype showcases Clarisoy 100 in a Fruit… Read more

June 26, 2012 8:00 am Donald Pszczola no comments

Competition Showcases Healthy Snacks for Kids

Disney characters add a big element of fun to nutritious fare created for the annual Disney-IFT Student Association Product Development Competition, which enters its final phase at the IFT Annual Meeting & Food Expo. Sponsored by Disney Consumer… Read more

June 26, 2012 8:00 am Mary Ellen Kuhn no comments

Antimicrobial Packaging with Biopolymers May Solve Food Safety Issues

Recently, recalls and outbreaks of cantaloupe, tomato, shell egg, and ground meat due to foodborne pathogen contamination have highlighted the need for effective decontamination methods to ensure the safety of foods. Foodborne illness poses a $77+… Read more

June 26, 2012 8:00 am no comments

Lose the Allergen; Keep the Flavor

Wheat-gluten sensitivity, nut allergies, and lactose intolerance are but a few of the food allergies or intolerances that more and more consumers seem to have. This makes the removal of allergens from foods a growing major concern within the food… Read more

June 26, 2012 8:00 am Toni Tarver no comments

Functional Foods of Latin America

The Hispanic population is the largest and fastest-growing minority in the United States. Due to this influx of immigration and high birth rates, the consumption of foods from Latin America has been rapidly increasing among Americans. However,… Read more

June 26, 2012 8:00 am no comments

New Professionals Network to Win

The New Professionals Pass Program is back for the second year. Join in on events with high networking potential (listed below), find the New Professionals poster, and fill out a pass or scan the QR code. The more events you attend, the broader your… Read more

June 26, 2012 6:00 am Kelly Hensel no comments

Micro-Dried Berries

Dried Berries

Using an innovative process, Milne Fruit Products Inc. (booth 2959) produces Micro-Dried Berries that are 100% natural with no added sugars, flavors, colors, or preservatives. Each berry offers a plump “puff” appearance and the color and texture of… Read more

June 26, 2012 6:00 am 1 comment

IFT, Phi Tau Sigma Award Top Students in Division Posters

Ken Lee

On Monday afternoon, IFT and Phi Tau Sigma (the honor society for food science and technology) recognized and awarded student finalists of the division poster competition. Students from several universities in the United States and abroad received… Read more

June 25, 2012 7:38 pm 1 comment

Ruff to Food Scientists: Help Solve Global Hunger Issues

John Ruff

IFT President-Elect John Ruff issued a passionate challenge to food scientists: Use your skills and expertise to help solve the pressing problem of food insecurity. By 2050, the world’s population will reach nine billion, and scientific innovation… Read more

June 25, 2012 7:22 pm Mary Ellen Kuhn no comments

2012 IFT Fellows

Alasalvar Cesarettin

Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an IFT Member for 15… Read more

June 25, 2012 7:14 pm Kelly Hensel no comments

The Next Steps in the Evolution of Sweetener Strategies—Part 1

The food industry continues to search for ways to reduce sugar levels while retaining the same perception of the original foods and beverages. At the IFT Food Expo, a variety of evolving strategies are highlighted that can help mimic the qualities… Read more

June 25, 2012 4:00 pm Donald Pszczola no comments

Brave the Heat for a Good Cause

Fun Run

Those of you who ran in the 2011 IFT Student Association and Feeding Tomorrow Fun Run know what’s it’s like to run in the heat. Well, this year it’s going to be a little warmer, but hey it’s dry heat! And just keep in mind that after you… Read more

June 25, 2012 4:00 pm Kelly Hensel no comments

Open Innovation Programs Drive New Food CPG

Ritz Chips

Among the 11 Pre-Annual Meeting Short Courses held prior to the 2012 IFT Annual Meeting & Food Expo, a new course—Commercializing Innovation in Food Products (Monday, June 25)—offered attendees an inside look at commercializing innovation… Read more

June 25, 2012 3:25 pm Kelly Hensel no comments

Pilot Scale Mixer

AX5 Pilot Scale Mixer

Silverson Machines Inc.’s (booth 2283) new AX5 Pilot Scale Mixer is suitable for small scale production or scaling up from the lab. It features a rise and fall bench stand and touch pad operation with infinitely variable speed control, tachometer,… Read more

June 25, 2012 3:00 pm no comments

Low-Sodium HVP Makes Its Debut

A new hydrolyzed vegetable protein (HVP) that provides low sodium but high flavor enhancement is being introduced by Innova, a Griffith Laboratories Co. (booth 2529). The company claims this HVP is the first product of its kind to lower sodium while… Read more

June 25, 2012 2:00 pm Donald Pszczola no comments

IFT Food Expo Provides an Array of Themes—Part 1

With casinos ranging from Treasure Island to Circus Circus, from the Venetian to Paris, Las Vegas is a city of themes. In a short distance, you can visit the duplication of various settings from around the world. It is quite appropriate then that… Read more

June 25, 2012 12:00 pm Donald Pszczola no comments

Advancing the Safety of Fresh Produce

Lettuce in the Field

Since 2000, the U.S. National Integrated Food Safety Initiative (NIFSI), a competitive grants program, has awarded approximately 300 grants to fund applied research using an integrated approach to solve food safety problems over the farm-to-fork… Read more

June 25, 2012 11:30 am Kelly Hensel no comments

Frozen Whole Cranberries

Cranberries

Simply Incredible Foods (booth 3848) showcases its Frozen Whole Sweet Cranberries. The sweet cranberries are so low in acid that you can eat them like a grape but they have all the flavor and taste of a cranberry. 80% less calories than a dried… Read more

June 25, 2012 11:00 am no comments

ADM Spotlights Line of Transparent Isolated Soy Protein

The first extension of the Clarisoy™ line of transparent isolated soy protein from Archer Daniels Midland (booth 2020), makes its debut at the 2012 IFT Food Expo. Clarisoy 150 is a clean-tasting isolated soy protein for use in beverage systems… Read more

June 25, 2012 10:00 am Donald Pszczola no comments

Kick Off Tuesday Morning with Nanotechnology

Nanoscale science, engineering, and technology (nanotechnology) is undoubtedly one of the hottest and topical areas of research. Nanotechnology continues to rapidly advance and show great promise for valuable applications throughout the food system…. Read more

June 25, 2012 10:00 am Kelly Hensel no comments

Repositioning Food Products for Health

The food industry has made huge strides in innovating and repositioning products for health. Speakers will review selected industry examples of strategic corporate portfolios focused on health, the role of innovation approached through technology… Read more

June 25, 2012 8:00 am 1 comment

Space-Age Culinary Delicacies

As space exploration becomes more ambitious, finding better ways to nourish astronauts while they are in space has become imperative. During Session 025, “NASA Food System Challenges: They Are Out of This World,” speakers will discuss the… Read more

June 25, 2012 8:00 am Toni Tarver no comments

Celebrating 100 Years

This accomplishment can be compared to a Royal Flush in poker. (Only there’s very little luck involved—it’s based on hard work and experience.) And although it doesn’t happen too often—after all, it takes a little while to reach this… Read more

June 25, 2012 8:00 am Donald Pszczola no comments

Science News Gets to the Point

Today’s media sources cover more than just politics, crime, civic events, and sports; developments in food and consumer issues receive daily coverage as well. But how can the food profession ensure that the information reporters distribute and… Read more

June 25, 2012 8:00 am Toni Tarver no comments

Don’t Miss Out: Take a Trend & Solution Tour

Looking for an easy, informative way to navigate around the vast expanse of the 2012 IFT Food Expo? If your answer is yes, then you’ll want to consider taking a Trend & Solution Tour of the show floor. More than 100 products and services… Read more

June 25, 2012 8:00 am Mary Ellen Kuhn no comments

Food Safety & Quality Aspects of Nonthermal Hurdle Technologies

Renowned speakers from outstanding research institutions in Australia (Commonwealth Sci. & Industrial Research Org.), Canada (Univ. of Guelph), Germany (German Inst. of Food Tech.), and the United States (Ohio State Univ., Cornell Univ.) will… Read more

June 25, 2012 8:00 am no comments

BarleyChoc

Cocoa Powder

Maltexco (booth 2846) debuts its BarleyChoc—a unique 100% natural product developed to match cocoa powder color and organoleptic profile. It reaches cocoa powder performance in several applications like bakery, diary, coating, and… Read more

June 25, 2012 7:00 am no comments

Tap into the Insights of IFT’s Beacon Lecturers

Mehmood Khan

Want to spend a fast-paced 45 minutes expanding your horizons and gaining new insights? If so, you’ll definitely want to set aside time in your schedule for the Beacon Lectures, which take place from 4 p.m. to 4:45 p.m. on Tuesday, June 26, and… Read more

June 25, 2012 7:00 am Mary Ellen Kuhn no comments

Ingredients for Healthy Ethnic Foods

Consumers want adventurous and authentic flavors along with health. Speakers from the culinary and food industries will discuss popular healthy ethnic ingredients and flavors and their sensory experiences. Trendy ingredients in fine dining are… Read more

June 25, 2012 7:00 am no comments

Corn Products/National Starch Unified by One Name

Corn Products International has changed its name to Ingredion (booth 1211) to better reflect the company’s position as a leading ingredients supplier to a range of industries. The name change is the culmination of a long-term growth strategy that… Read more

June 25, 2012 6:00 am Donald Pszczola no comments

Natural Salt Replacer

Salt

Levapan S.A.’s (booth 736) SaltLower is a clean label, natural salt replacer containing yeast extracts. It serves as a building block for substituting salt ( NaCl ) as high as 45% in typical food formulations without affecting salty taste or the… Read more

June 24, 2012 3:00 pm no comments

Session Recordings Available to Registrants

ajinomoto

Complimentary Scientific Program Digital Library – Sponsored by Ajinomoto Co., Inc. Does your schedule often prevent you from attending essential sessions? Are you interested in the presentations from speakers? Do you often wish you could… Read more

June 24, 2012 12:41 pm Kelly Hensel 1 comment

Cooking Grade Matcha

Matcha

Aiya America Inc.’s (booth 134) cooking grade Matcha is specially blended for food and beverage ingredient purposes. Higher grades of Matcha are not suitable to mix with other food ingredients because their flavor is too mild and will be lost… Read more

June 24, 2012 8:00 am no comments

Mingle with the Division Poster Winners

The division poster finalists will be judged and award winners announced on Monday, June 25, prior to the IFT Awards Ceremony. The first place winners of each competition will display their winning poster, interact with attendees, and receive… Read more

June 22, 2012 12:51 pm no comments

Arm Yourself with Information

The Knowledge Center returns this year to offer you resources and information on the key industry focus areas and core sciences. This Center, conveniently located in the Concourse of the Las Vegas Convention Center, provides info on relevant IFT… Read more

June 22, 2012 12:14 pm no comments

Special Events Pavilion Features Trends, Competitions, and Marketing Tips

Almond Board of California

It’s easy to get swept up in the craziness and excitement that is the Food Expo floor. However, apart from holding meetings and presentations in their booth, some exhibitors will be featuring larger-scale presentations in the Special Events… Read more

June 22, 2012 8:54 am Kelly Hensel no comments

Casimir Akoh Receives Appert Award

Casimir C. Akoh, left, and IFT President (2011-2012) Roger Clemens

Casimir C. Akoh, Distinguished Professor, Dept. of Food Science & Technology, University of Georgia, was honored as the recipient of the 2012 Nicolas Appert Award on Monday, June 25, at the Awards Celebration. Roger Clemens, IFT President,… Read more

June 22, 2012 7:37 am Kelly Hensel 1 comment

Magtein for Brain Health

Brain

AIDP Inc. (booth 2942) has launched Magtein, a new compound for cognitive functions and brain health. Magtein is suitable for the nutraceutical market and the food/beverage channel. It has a clean taste, is odorless, and highly soluble. This… Read more

June 22, 2012 5:00 am 1 comment

Candy Coated Dark Chocolate Pomegranate

Pomegranate

Kendall Frozen Fruits Inc.’s (booth 1473) cane sweetened pomegranate arils are coated with dark chocolate and finished with an all natural candy shell. Giving you a delicate and satisfying crunch with the amazing and exotic flavor combination of… Read more

June 21, 2012 1:28 pm no comments

Steam/Vacuum Pasteurization Services

Seeds and Nuts

Specialty Food Ingredients (booth 2185) debuts its steam/vacuum pasteurization services for nuts and seeds. It yses no chemicals, has a short dwell time, organic – provided in GFSI, QAI high-spec facility in Lodi,… Read more

June 21, 2012 10:00 am no comments

Enoki Mushroom

Enoki Mushroom

Woodland Foods (booth 1000) introduces it’s Enoki mushrooms. The flavor is mild, unexpectedly sweet and fruity, almost grape-like, with a pleasant crunchy texture. The Enoki is a indispensable ingredient in traditional Asian cuisine, especially… Read more

June 21, 2012 8:00 am no comments

Clean Label Potato Flakes

Potatoes

Austrade Inc.’s (booth 3269) Agenflock 20.702 potato flakes are produced of select quality potatoes without additives and preservatives. The flakes are free flowing and feature a nice yellowish… Read more

June 20, 2012 3:38 pm no comments

Crisped Quinoa

Quinoa

To make Andean Naturals’ (booth 2185) crisped quinoa, the company puffed quinoa under a new technology that keeps the product crispy and firm. The product is gluten-free and… Read more

June 20, 2012 3:32 pm no comments

Preview: 2012 IFT Annual Meeting & Food Expo

Vegas_281

IFT Annual Meeting & Food Expo® June 25–28 , Las Vegas, Nev. Las Vegas has long enjoyed a reputation as the capital of the U.S. gaming industry, a key draw for many of the 38 million people who visit the destination each year. This summer,… Read more

May 18, 2012 3:36 pm Kelly Hensel 1 comment

Sessions Advance Food Safety Knowledge

Leafy Greens

In a global marketplace with an increasingly complex food retail environment, it is vital to stay on top of new ways and technologies to enhance food safety. With one of the more popular focus areas in IFT being Food Safety & Defense, it is no… Read more

May 18, 2012 2:28 pm Kelly Hensel no comments

Nanotechnology Moves Forward

In April, the U.S. Food and Drug Administration (FDA) issued a draft guidance document that addresses the use of nanotechnology by the food industry. Nanotechnology is an evolving technology that allows scientists to create, explore, and manipulate… Read more

May 18, 2012 2:22 pm Kelly Hensel no comments

Pre-Annual Meeting Short Courses

Educational programming at the Annual Meeting & Food Expo will get under way early with a series of Pre-Annual Meeting Short Courses held at the LVH-Las Vegas Hotel & Casino. This year’s schedule includes 11 courses ranging in length from… Read more

May 18, 2012 2:20 pm Kelly Hensel no comments

Join in the Celebrations on the Expo Floor

For many companies exhibiting at this year’s Food Expo, celebration is in order due to an anniversary, new merger, etc. Here are some exhibitors to stop by and congratulate: U.S. Highbush Blueberry Council (booth 2438) celebrates its 100th… Read more

May 18, 2012 2:17 pm Kelly Hensel no comments

Colors Brighten the Expo Floor

Exberry gummie bears

This year’s IFT Food Expo contains the newest developments in color, including the latest breakthroughs in natural colors. The following solutions and many others will help create a colorful spectrum that should dazzle attendees: D.D…. Read more

May 18, 2012 1:33 pm Kelly Hensel no comments

Better-for-you Oils

Oil

Through traditional breeding or advancements from biotechnology, compositional traits within a bean or seed can be enhanced to produce better-for-you oils with improved functionality characteristics. Here are some of the directions that emerging… Read more

May 18, 2012 1:22 pm Kelly Hensel no comments

Push for Sodium Reduction Continues

Bakery Applications

Savory foods are always popular on the Food Expo floor, and this year will be no different. However, as the push for lowering sodium in formulations continues, you will find a plethora of new ingredients and technologies that help lower sodium in… Read more

May 18, 2012 1:16 pm Kelly Hensel no comments

New for 2012

Recipes for Healthy Kids

The 2012 Annual Meeting & Food Expo® offers some exciting new features for attendees. Taste the Expo: Show-goers polled about last year’s Food Expo reported that product tasting/obtaining samples was one of their top three reasons for… Read more

May 18, 2012 1:03 pm Kelly Hensel no comments

Finalists Announced for Video Competition

The Poppys' Finalists

What’s Cool About Being a Food Geek? IFT has announced the three finalists in The Poppys—a new video competition with the goal of showing why it’s cool to be a food geek. The three finalists—from D.D. Williamson and Decagon Devices—will… Read more

May 16, 2012 11:49 am Kelly Hensel no comments

Starbuck’s Howard Schultz to Speak at IFT12

Howard Schultz

The Importance of Innovation The Institute of Food Technologists has announced that Howard Schultz, president, chairman, and chief executive officer of Starbucks, will be the Keynote speaker at the 2012 Annual Meeting & Food Expo. Named… Read more

May 7, 2012 3:33 pm Kelly Hensel no comments

Accepting Entries for the 2012 IFT Food Expo Innovation Awards

The IFT Food Expo Innovation Award

Is your company a leader in its field but may not always get the credit it deserves? And are you exhibiting at the 2012 IFT Food Expo in Las Vegas, Nev., June 26–28? If you answered yes to both questions, then gain recognition for your ingenuity… Read more

March 5, 2012 12:43 pm Kelly Hensel no comments

First Beacon Lecturer Announced

Mehood Khan

Introduced last year, the Beacon Lecturer series will take place again at the 2012 IFT Annual Meeting & Food Expo. Two sessions will be led by two prestigious individuals who use their extensive experience and knowledge to dispense provocative… Read more

March 2, 2012 5:24 pm Kelly Hensel no comments

Registration Now Open for the 2012 IFT Annual Meeting & Food Expo in Las Vegas

Live11d4_Vegas_FeaturedImage_sized

Starting today, March 1, 2012, you can register for 2012 IFT Annual Meeting & Food Expo, taking place June 25-28 in Las Vegas, Nev. Join thousands of your colleagues from around the world to learn about the newest trends, products, ingredients,… Read more

March 1, 2012 7:52 am Kelly Hensel no comments

2011 IFT Live Articles

How Cultural Factors and Health Expectations Affect Consumer Choice

by Karen Nachay Understanding consumers’ attitudes toward food and what motivates their purchasing habits is not black and white. Consumers have a complex relationship with food driven by such factors as health, emotion, geography, nostalgia,… Read more

June 14, 2011 2:34 pm Kelly Hensel 1 comment

Antioxidants: The Potency Debate

 by Toni Tarver Every day, consumers are inundated with messages extolling the benefits of antioxidants and their potential remarkable ability to clear harmful free radicals from the body. In fact, it is impossible to walk down the aisles of any… Read more

June 14, 2011 1:50 pm Kelly Hensel 1 comment

Natural Flavors, Colors Here to Stay

Haagen Dazs Five

by Kelly Hensel “The economic downturn may have slowed growth, but ‘natural’ is here to stay,” said Mintel’s Lynn Dornblaser, Director CPG Trend Insight, in a presentation in the Special Events Pavilion on Tuesday, June 14. This is… Read more

June 14, 2011 1:02 pm Kelly Hensel no comments

Saskatoon Berry Powder

Saskatoon Berry

Prairie Berries’ (booth 8539) Saskatoon Berry Powder packs a punch! Canada’s newest superfruit contains uniquely high antioxidative characteristics. The major anthocyanins in saskatoon berries are cyanidin 3-galactoside and 3-glucoside. Some… Read more

June 14, 2011 1:00 pm Kelly Hensel no comments

Creating Winning Sustainability Initiatives

Odwall Dasani Bottles

by Mary Ellen Kuhn  The relationship between return on investment (ROI) and operating sustainably was a recurring theme in Session 230, “Sustainability: How Beverage Innovation Award Winners Did It,” held Tuesday morning, June 14, at the IFT… Read more

June 14, 2011 12:46 pm James Baran no comments

IFTSA Competition Winners

IFT11 College Bowl audience

by Kelly Hensel Congratulations to all the IFT Student Association 2011 Competition Winners! And thanks to all the finalist teams that participated. Product Development Competition, sponsored by Mars: • 1st place: Michigan State… Read more

June 14, 2011 11:06 am James Baran 1 comment

White House Chef Urges Tomorrow’s Food Leaders to Think ‘Outside the Box’ to Create Healthier Products

Sam Kass

by Bob Swientek Innovative, “outside-the-box” thinking is needed in product development to get more whole grains, fruits, and vegetables into the diets of Americans, said Sam Kass, White House Chef & Senior Policy Advisor for Healthy Food… Read more

June 14, 2011 10:01 am James Baran no comments

Toasted Chiplet Coconut

coconut

SilverMill/Steensma’s (booth 8040) toasted chiplet coconut is a suitable ingredient for cereal bars. The very low water activity is useful and mitigates the effects of high moisture ingredients like raisins and dried fruit. Toasted Chiplet is high… Read more

June 14, 2011 10:00 am Kelly Hensel no comments

Prototypes Demonstrate the Value of Dairy

Yogurt

by Donald E. Pszczola A number of food and beverage prototypes demonstrate how dairy ingredients can contribute to improved taste, functionality, and nutrition, while solving many of today’s formulation challenges. These prototypes, which can… Read more

June 14, 2011 10:00 am Kelly Hensel no comments

Meeting Functionality Challenges

brownie

by Donald E. Pszczola A number of food and beverage prototypes feature ingredient innovations that can help overcome specific functionality challenges. For example, a brownie is made with a whole-grain cocoa replacer. A high-diglyceride oil is… Read more

June 14, 2011 9:00 am Kelly Hensel no comments

Flavors From Around the World

Kabob

by Donald E. Pszczola Although the culinary traditions of New Orleans provide the stimulus for many of the food and beverage prototypes sampled at the IFT Food Expo, other products are influenced by a variety of global flavor trends and the… Read more

June 14, 2011 8:00 am Kelly Hensel no comments

Stevia: Reb A 97 & SG95

Stevia

Premium Ingredients International’s (booth 4119) Stevia (Reb A 97 & SG95): Premium Ingredients is the exclusive U.S. distributor for PureCircle’s (booth 7313) Reb A 97 and SG95, which is the new, natural stevia derived proprietary blend…. Read more

June 14, 2011 8:00 am Kelly Hensel no comments

Overcoming the Challenges of Natural High-Potency Sweeteners

Thanks to their zero-calorie profile and sourcing from plants, the natural sweeteners Rebaudioside A and luo han guo (monk fruit) have hit a sweet spot with consumers and product developers alike. But using these ingredients in formulated foods and… Read more

June 14, 2011 7:46 am James Baran no comments

IFT 2011 Monday Coverage

Dr. Regina Benjamin Outlines a Role for Food Science For the Beacon Lecture series on Monday, June 13, Dr. Regina Benjamin, U.S. Surgeon General, laid out her goal for the health and wellness of U.S. citizens. Food science and the food industry… Read more

June 13, 2011 6:55 pm Kelly Hensel no comments

Dr. Regina Benjamin Defines a Role for Food Science

Dr. Regina Benjamin and Dr. Robert Gravani

by Toni Tarver For the Beacon Lecture series on Monday, June 13, Dr. Regina Benjamin, U.S. Surgeon General, laid out her goal for the health and wellness of U.S. citizens. Food science and the food industry play significant roles in her vision…. Read more

June 13, 2011 6:50 pm James Baran no comments

A Taste for Reduced Sodium

Salt

by Toni Tarver Although the movement to reduce sodium intake is underway, strategies to limit sodium in foods are diverse and not as straightforward as simply reducing the use of salt in food preparation. During Session 183, “Reducing Sodium in… Read more

June 13, 2011 6:19 pm Kelly Hensel no comments

Using Social Media to Enhance the Product Development Process

Oreo Facebook screenshot

by Kelly Hensel According to socialnomics.com, if Facebook were a country it would be the world’s 3rd largest and double the size of the U.S. population. As Karen Graves, Senior Scientist from Kraft, stated in her Monday presentation… Read more

June 13, 2011 6:08 pm James Baran no comments

Scientists Say Gulf Seafood Is Safe to Eat

by Mary Ellen Kuhn A little over a year after the devastating oil spill in the Gulf of Mexico, government regulators with the National Oceanic and Atmospheric Administration (NOAA) and the Food and Drug Administration (FDA) have determined that… Read more

June 13, 2011 6:03 pm Kelly Hensel no comments

Restaurant Industry Serves Up Sustainability

by Mary Ellen Kuhn Foodservice operators are getting greener. Research conducted by the National Restaurant Association (NRA) supports this fact, reported Chris Moyer of NRA’s ConServe initiative, which encourages restaurant industry operators… Read more

June 13, 2011 5:21 pm James Baran no comments

ChromaDex’s pTeroPure Receives Self-affirmed GRAS Status

by Kelly Hensel ChromaDex Corp. has announced that its pTeroPure  pterostilbene ingredient has received self-affirmed GRAS (generally recognized as safe) status for use in foods and beverages. Pterostilbene is a naturally occurring compound… Read more

June 13, 2011 4:35 pm James Baran no comments

Snacks Take Off as Food Industry Struggles to Define

Woman eating potato chips

by Kelly Hensel There’s a phenomenon that has taken the United States by storm in the last 30–40 years. In session 136 “Snacking: Insight and perspectives on contributions to the American diet,” held Monday, June 13, three experts… Read more

June 13, 2011 4:23 pm James Baran no comments

Healthy Icon Served on a Plate

MyPlate icon

by Toni Tarver Earlier this month, the U.S. Dept. of Agriculture (USDA) unveiled a new icon to help U.S. consumers make better food choices: the MyPlate icon. To elaborate further on what the icon represents and why it was developed, Robert Post,… Read more

June 13, 2011 4:06 pm James Baran no comments

Cargill, Booth 6039

Cargill

Trend: Taste Modification Product: TasteWise™ Reduced Calorie Beverages Beverage manufacturers can make their reduced-calorie drinks taste better than ever with an innovative new approach by Cargill. TasteWise™ reduced calorie solutions… Read more

June 13, 2011 4:00 pm Kelly Hensel no comments

Legalizing the Menu

Menu

by Toni Tarver In the United States, nutrition labels provide information about the amount of calories, level of sodium, and other nutrient facts of packaged food items. Presumably, the panel was introduced to serve as a helpful tool in the… Read more

June 13, 2011 3:02 pm James Baran no comments

Grande Yogurt Powder

Yogurt

Grande Custom Ingredients Group’s (booth 7247) Grande Yogurt Powder has authentic yogurt flavor and creamy textural properties. It can be used in traditional compound coatings, and supports the creation of products not possible in the past.  ou can… Read more

June 13, 2011 3:00 pm Kelly Hensel no comments

ADM/Matsutani LLC, Booth 6439

View ADM

Trend: Ingredients for Functional Foods Product: Fibersol-LQ Fibersol®-2 AG digestive resistant maltodextrin has been specially designed for applications in which rapid dispersion and quick dissolution are key for final product success…. Read more

June 13, 2011 3:00 pm Kelly Hensel no comments

Canola-based Margarines Follow Healthy Trends

by James Baran At a press conference on Monday morning, Richardson Oilseed Ltd. (booth 5153) announced that it is introducing two margarine products specifically formulated for baking, using the company’s primary product, canola oil. On-trend… Read more

June 13, 2011 2:49 pm James Baran no comments

Humidity Can’t Keep the Fun Runners Down

IFT 11 Fun Run Start

by Kelly Hensel There’s nothing quite like starting the day off with a run in the New Orleans heat and humidity. Still, the heat didn’t deter the 575+ people that registered to take part in Feeding Tomorrow’s 11th Annual Fun Run on Monday… Read more

June 13, 2011 2:22 pm James Baran no comments

Bunge North America, Booth 6928

Bunge

Trend: Next Generation for Fats & Oils Product: Bunge UltraBlends Enzymatic Solutions Bunge UltraBlends Enzymatic Solutions utilizes a unique process—enzymatic interesterification—to produce a line of soy-based shortenings and… Read more

June 13, 2011 2:00 pm Kelly Hensel no comments

Ensuring Food Safety after a Nuclear Disaster

Session 116 speakers

by Karen Nachay Environmental accidents do affect the food supply and consumer perceptions of food safety, but speed, consistency, and communication are keys to responding to food safety issues, reported Ronald Klein, President of the Association… Read more

June 13, 2011 1:48 pm James Baran no comments

Tapping Into Trends Courtesy of Innova Market Insights

by Mary Ellen Kuhn What’s driving consumer behavior in 2011? Experts from Innova Market Insights mapped it out for Food Expo attendees with comprehensive top 10 trend displays in the Taste the Trend pavilion (Booth 6253) on the show floor…. Read more

June 13, 2011 1:40 pm James Baran no comments

Evaluating Emotional Responses Shapes Product Development

by Mary Ellen Kuhn Understanding how consumers respond emotionally to a product is a potentially important addition to the sensory evaluation process, according to speakers in Session 123, “Using Emotions in Research to Deliver Great Products… Read more

June 13, 2011 1:35 pm James Baran no comments

Balancing Sweetness and Mouthfeel in Reduced-Calorie Beverages

by Donald E. Pszczola A new approach, developed by Cargill, Booth 6039, enables beverage manufacturers to deliver better-tasting, reduced-calorie products. With this approach, which integrates patent-pending technology, application capabilities,… Read more

June 13, 2011 1:30 pm Kelly Hensel no comments

High-Oleic Soybean Oil Moves Closer to Full Commercialization

At a media breakfast meeting on Monday morning hosted by Qualisoy, a collaborative group of soybean growers and processors (Booth 6649), several presenters discussed the benefits and commercialization progress of high-oleic, low saturate soybean… Read more

June 13, 2011 1:02 pm James Baran no comments

CocoaPlus Cocoa Replacers

brownie

Briess Malt & Ingredients Co.’s (booth 7349) CocoaPlus Cocoa Replacers is a new line of all natural cocoa replacers that can reduce ingredient costs while preserving and enhancing the cocoa flavor of many foods. CocoaPlus ingredients are all… Read more

June 13, 2011 1:00 pm Kelly Hensel no comments

Symrise, Booth 5016

Symrise

Trend: Ingredients for Functional Foods Product: Taste for Life® Symrise is presenting several taste modifiers and flavor enhancers. SymLife® Mask demonstrates competencies in encapsulation technology, further strengthened by LC Taste®, a… Read more

June 13, 2011 1:00 pm Kelly Hensel no comments

Cargill Unveils New Ways to Overcome Formulation Challenges

Granola Bar

by Donald E. Pszczola A number of new ingredients designed to overcome formulation challenges associated with health and wellness, cost management, and sustainability were launched by Cargill, Booth 6039, at a press conference, held on Monday,… Read more

June 13, 2011 12:30 pm Kelly Hensel no comments

Make the Last Day Count with Sunrise Sessions

by Kelly Hensel I know, I know … it’s the last day of the meeting and you feel like you have been up for the past 72 hours straight. However, you don’t want to miss out on Tuesday’s Sunrise Sessions, which take place from 7:15–8:15 a.m…. Read more

June 13, 2011 11:00 am Kelly Hensel no comments

Sipping on New Beverage Ideas

Coconut

by Donald E. Pszczola Fruit-flavored frozen coconut water.  Stevia-sweetened drinks. New color emulsions for enhanced water applications. And a tropical beverage made with a transparent soy protein. These are just a few of the innovative… Read more

June 13, 2011 10:30 am Kelly Hensel no comments

Precooked Quinoa and Amaranth Flakes

Quinoa

SK Food International’s (booth 4335) Precooked Quinoa and Amaranth Flakes are custom milled from heirloom grains, and the flakes are gluten-free and kosher. Product applications include but are not limited to cereals, tortillas, snack foods, baby… Read more

June 13, 2011 10:00 am Kelly Hensel no comments

Food Science & Technology Under Attack

The promise of a better future through technology was a major theme of the original television series Star Trek in the 1960s. However, this philosophy is seemingly being rejected and replaced by the wistfulness of another 60s TV show “Green… Read more

June 13, 2011 9:28 am James Baran 1 comment

Keeping Fido and Tabby Fit & Trim

Consumer interest in healthy eating is a family affair, even extending to their four-legged pets. On Tuesday afternoon from 1:15 –2:45 pm in Room 287, Session 275 Novel Application of Functional Ingredient Technology in Product Development of Pet… Read more

June 13, 2011 9:20 am James Baran no comments

Detecting Economically Motivated Adulterants

Economically motivated adulteration of food products, such as melamine in dairy to raise the protein level, presents a huge challenge in the marketplace and threatens the integrity of the food supply chain. A developing approach for detecting… Read more

June 13, 2011 9:13 am James Baran no comments

Effective Delivery of Bioactives in Functional Foods

The first wave of nanotechnology applications in foods is focused on enhanced uptake and bioavailability of bioactives. The efficacy and absorption of bioactives delivered orally may be hampered by environmental degradation, enzyme attack,… Read more

June 13, 2011 9:06 am James Baran no comments

J457 Refractometer

J457 Refractometer

Rudolph Research Analytical’s (booth 4101) J457 Refractometer has several innovations for the food industry: smart measure system reports prism cleanliness, totally free operation where sample loading and cleaning is automatic, and detection of… Read more

June 13, 2011 8:00 am Kelly Hensel no comments

IFT 2011 Sunday Coverage

Keynote Session: Speaking Out for Science Journalist Michael Specter and panelists representing the food industry tackled the complicated question of how to go about changing the image of food science in the marketplace during a provocative Keynote… Read more

June 12, 2011 7:53 pm Kelly Hensel no comments

IFT Members Assemble for Town Hall Meeting

Town Hall Audience

Interested IFT members gathered late Sunday afternoon, June12, for the Annual IFT Town Hall meeting. IFT President Bob Gravani welcomed the group. He and IFT Executive Vice President Barbara Byrd Keenan reviewed some of IFT’s highlights of the… Read more

June 12, 2011 7:32 pm James Baran no comments

Communicating Food Safety Issues in a Global Society

Patrick Wall, Beacon Lecturer, June 12, 2011

by Karen Nachay Outbreaks are not due to bad luck, they are due to bad management, explained Patrick G. Wall, Professor of Public Health at the University College Dublin and one of the Institute of Food Technologists’ inaugural Beacon… Read more

June 12, 2011 7:12 pm James Baran 1 comment

Continuous Enhancements in Bakery Shortenings

At a press conference on Sunday afternoon, Bunge North America (Booth 6928) discussed developments in bakery shortenings and its strategy of “Simplicity, Sustainability, and Reliability” to produce products that are closer to nature, reduce… Read more

June 12, 2011 7:06 pm James Baran no comments

Attendees Sample Top Trend Products at Mintel

Lynn Dornblaser and David Jago of Mintel

by Kelly Hensel At the beginning of each year, Mintel releases their flavor and ingredient predictions for the year ahead. Now, six months into 2011, Mintel reviewed the top seven of 12 trends at their New Products & Consumer Insights… Read more

June 12, 2011 6:40 pm James Baran no comments

New Products & Technologies

by Toni Tarver Every year, hundreds of companies come to the IFT Annual Meeting & Food Expo® to exhibit the latest food products, ingredients, and innovations that make producing safe, abundant food easier. Integral to the success of this… Read more

June 12, 2011 6:24 pm James Baran no comments

Improving Physical Performance Through Nutraceuticals

army/navy recruits in training

Research has shown that nutraceuticals may improve physical performance and speed the recovery of injuries, according to presenters at Session 075 Measuring the Effects of Nutraceuticals on Physiological and Cognitive Performance on Sunday… Read more

June 12, 2011 6:12 pm James Baran 2 comments

Celebrity Chef John Besh Launches Monk Fruit Sweetener

Chef John Besh

by Donald E. Pszczola The launch of Purefruit™ monk fruit extract was celebrated at a food- and drink-tasting event, hosted by New Orleans Chef John Besh at Tate & Lyle, Booth 6229, on Sunday, June 12, from 3:30–5 p.m. Besh prepared… Read more

June 12, 2011 5:40 pm Kelly Hensel no comments

Creating an Effective Anti-Inflammatory Food Market

Fruits and Vegetables

by Toni Tarver When the human body suffers an injury or encounters harmful stimuli such as pathogens or other irritants, inflammation occurs. Inflammation is the body’s natural defense mechanism to heal wounds and attack infections. However,… Read more

June 12, 2011 5:09 pm James Baran no comments

Chefs and Food Scientists Working Side by Side

Chef Nick Landry

by Kelly Hensel It is becoming increasingly common for food scientists to be inspired by the culinary world and vice versa. At this year’s IFT/RCA presentation on Sunday, June 12, a chef and food scientist from Bruce Foods shared how they are… Read more

June 12, 2011 4:18 pm James Baran no comments

National Starch/Corn Products International, Booth 5621

National Starch video

Trend: New Direction for Carbs Product: High Intensity Sweeteners and Texturizers for Sugar and Fat-Reduced Foods The Corn Products/National Starch booth will be featuring high intensity sweeteners, including stevia and erythritol, for… Read more

June 12, 2011 4:00 pm Kelly Hensel no comments

Prototypes Reflect Corn Products/National Starch Teamwork

Gummy beans

by Donald E. Pszczola The combined resources of Corn Products and National Starch, Booth 6839, provide an expanded portfolio of ingredients and expertise in the development of a wide range of food and beverage prototypes at IFT Food Expo. These… Read more

June 12, 2011 3:30 pm James Baran no comments

Your Love for Fat May Be All in the Genes

by Kelly Hensel It’s no surprise that the United States’ obesity rate is on the rise. However, you might be shocked to find out that it’s not only the environment—living near fast food vs. healthy food stores—that affects obesity, it is… Read more

June 12, 2011 3:04 pm James Baran no comments

Fruits and Vegetables in School Lunch Programs

Participants who attend Session 180 Health Benefits of Fruits and Vegetables and Weight Control in the School Lunch Program on Monday afternoon from 1:30–3:00 pm in Room 292 will hear current research on the health benefits of fruits and… Read more

June 12, 2011 3:00 pm James Baran no comments

Heracles II Electronic Nose

Heracles II Electronic Nose

ALPHA M.O.S.’ (booth 4108) Heracles II Electronic Nose uses fast gas chromotography with two columns of different polarities mounted in parallel and connected to two detectors. It has high repeatability (RSD < 0.3% on retention times and RSD… Read more

June 12, 2011 3:00 pm Kelly Hensel no comments

DSM Nutritional Products, Booth 5528

DSM video

Trend: Weight Management & Diabetes Product: Fabuless® Fabuless® is a unique, patented lipid emulsion for satiety. It is a natural, caffeine free, safe, and clinically proven ingredient. Nine published clinical studies demonstrate its… Read more

June 12, 2011 3:00 pm Kelly Hensel no comments

Keynote Session: Speaking Out for Science

Michael Specter

by Mary Ellen Kuhn Journalist Michael Specter and panelists representing the food industry tackled the complicated question of how to go about changing the image of food science in the marketplace during a provocative Keynote Session on Sunday… Read more

June 12, 2011 2:14 pm James Baran 1 comment

Summit Resource Group, Booth 7051

Watch Summitt

Trend: Weight Management & Diabetes Product: Diabetinol Diabetinol can be used for glucose intolerence and the management of type 2 diabetes. It is all natural and citrus based. The company has conducted a USA Phase I human clinical study… Read more

June 12, 2011 2:00 pm Kelly Hensel no comments

Phi Tau Sigma Honors

by Toni Tarver On Saturday, June 11, IFT and Phi Tau Sigma (the honor society for food science and technology) recognized and honored student finalists of the division poster competition. International and domestic students received certificates… Read more

June 12, 2011 1:52 pm James Baran no comments

Picking Blueberries in New Orleans

Blueberries

by Donald E. Pszczola Looking for cool blues? Mini-bar prototypes demonstrate the flavor, functionality, and nutritional value of blueberries. U.S. Highbush Blueberry Council, Booth 7850, introduces this “2Bite-Bar concept” for on-the-run… Read more

June 12, 2011 1:30 pm James Baran no comments

Rapid Diagnostic and Subtyping Methods for Foodborne Pathogens

Because some pathogens have a low infectious dose, relatively small numbers of pathogenic bacteria in food are likely to cause disease. Additionally, the interference caused by components of food, environmental factors, or fecal samples leads to… Read more

June 12, 2011 1:00 pm James Baran no comments

Watson Inc., Booth 7339

Watch the Watson Video

Trend: New Direction for Carbs Product: Perfect Grain™ One of the dominant trends in the baking industry today is whole grain, part of the consumer’s overall interest in healthier food choices. While the consumer is looking for whole grain… Read more

June 12, 2011 1:00 pm Kelly Hensel no comments

Getting an Egg-ucation

Screen shot of American Egg Board website

by Donald E. Pszczola Want to learn how to utilize egg products to create gels in refrigerated desserts? Or how eggs can help manage crystal formation in ice cream or other frozen foods? Or just want to learn more about the functionality and… Read more

June 12, 2011 12:30 pm James Baran no comments

The Early Bird Gets the Walnut Melt-Away Bar

by Donald E. Pszczola Visit the California Walnut Board, Booth 7548 for specialty walnut melt-away chocolate bars from Go To Chocolate. Early birds certainly will be rewarded. And for you late risers, you may want to change your habits. You… Read more

June 12, 2011 11:00 am James Baran no comments

Four ‘Must Sees’ on the Food Expo Floor

The IFT Food Expo Innovation Award

At the Sunday morning keynote session of the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, incoming IFT President Roger Clemens and President-Elect John Ruff announced and presented four companies with the 2011 IFT… Read more

June 12, 2011 10:50 am James Baran no comments

Modeling Innovative Processing Technologies

Innovative processing technologies such as HPP, PEF, and ultrasonication allow targeted and gentle modification and preservation of foods by nonthermal or assisted thermal processing, maintaining fresh qualities often impaired by conventional… Read more

June 12, 2011 10:00 am James Baran no comments

Automatic Water Dosing System

BraBender's Farinograph AT

C.W. Brabender Instruments Inc.’s (booth 5100) new Farinograph-AT has advancements that center around the automatic water dosing system which eliminates the potential for operator error during the addition of water to the flour in the mixer… Read more

June 12, 2011 10:00 am Kelly Hensel no comments

Frontiers in Carbohydrates

The structures of carbohydrates can be engineered using genetic, enzymatic, chemical, and physical methodologies for improved food quality. For example, glucan nanoparticles are used to protect and deliver bioactive compounds, starch biosynthesis is… Read more

June 12, 2011 9:00 am James Baran no comments

IFT Announces the Call for Nominations for the 2012 Leadership Election

 This is a very exciting time for IFT, and we need you to get involved. The Nominations & Elections Committee strives to put forth the finest leaders in the food science and technology profession, and we need your input to make that happen! You… Read more

June 12, 2011 8:49 am Kelly Hensel no comments

Student Competition Fosters Global Sensibilities

by Mary Ellen Kuhn Student teams from international and U.S.-based universities will do their part to make the world a better place—and earn some recognition in the process—when the Developing Solutions for Developing Countries competition… Read more

June 12, 2011 8:30 am James Baran no comments

Product Development Finalists Head to the Finish Line

by Mary Ellen Kuhn Want a preview of the kinds of offerings tomorrow’s star food product developers may be bringing to the marketplace? The IFT Student Association’s Product Development Competition is a good place to find it.  This… Read more

June 12, 2011 8:00 am James Baran no comments

Prickly Pear Quencher

Prickly Pear

S&P Marketing Inc.’s (booth 4807) Prickly Pear Quencher is an all-natural, prickly pear and lime beverage that is 100% sweetened naturally by fruit. Prickly pear is high in fiber and soluble fiber and rich in antioxidants, including vitamin C,… Read more

June 12, 2011 8:00 am Kelly Hensel no comments

Students Innovate to Develop Healthy Kid Snacks

Disney Consumer Products

by Kelly Hensel For the third year, the Disney-IFT Student Association (IFTSA) Product Development Competition challenged student teams to address an important wellness need by creating healthy snacks for kids. Participating teams were asked to… Read more

June 12, 2011 7:30 am Kelly Hensel no comments

Students Prepare to Network in the Big Easy

by Kelly Hensel If you are a student and looking for events to connect with your peers you’ve come to the right place. You can always participate in the Fun Run which takes place Monday, June 13, from 6:15–7:15 a.m. However, I understand if… Read more

June 12, 2011 7:00 am Kelly Hensel no comments

Cattlemen’s Master’s Reserve BBQ Sauces

Cattlemen's Master's Reserve BBQ

French’s Flavor Ingredients’ (booth 7524) Cattlemen’s Master’s Reserve BBQ Sauces are authentic regional flavors from America’s Barbecue Capitals. Cattlemen’s Master’s Reserve sauces help you create authentic barbecue dishes that are more popular… Read more

June 12, 2011 1:00 am Kelly Hensel no comments

IFT 2011 Saturday Coverage

Malcolm Bourne Receives 2011 Appert Award Malcolm Bourne,Emeritus Professor of Food Science,Cornell University, was honored as the recipient of the 2011 Nicholas Appert Award on Saturday, June 11, at the Awards Celebration. Robert Gravani, IFT… Read more

June 11, 2011 8:28 pm Kelly Hensel no comments

Malcolm Bourne Receives 2011 Appert Award

Malcolm Bourne receives Nicholas Appert Award from IFT President Bob Gravani

by Kelly Hensel Malcolm Bourne, Emeritus Professor of Food Science, Cornell University, was honored as the recipient of the 2011 Nicholas Appert Award on Saturday, June 11, at the Awards Celebration. Robert Gravani, IFT President, presented… Read more

June 11, 2011 7:50 pm James Baran 3 comments

2011 IFT Fellows

Shai Barbut

by Kelly Hensel Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an… Read more

June 11, 2011 7:30 pm James Baran no comments

Clemens to Food Scientists: Make a Difference

Roger Clemens

by Mary Ellen Kuhn Speaking Saturday night, June 11, at the Awards Celebration, IFT President-Elect Roger Clemens called on food scientists to help build a better, more nutritious food supply—for consumers in the United States and throughout… Read more

June 11, 2011 7:30 pm James Baran no comments

Protein’s Benefits Beyond Muscle Health

Protein has been considered a muscle-building macronutrient, particularly important for strength-building and endurance athletes. New research differentiates types of protein and identifies benefits beyond its effect on muscle (e.g., bone health,… Read more

June 11, 2011 6:00 pm James Baran no comments

Prestigious Speakers Offer Unique Perspectives on Food Science

Live11d1_BeaconPre_WallBenjamin_sized

by Toni Tarver New this year at the IFT Annual Meeting is the Beacon Lecturer series. Two sessions will be led by two prestigious individuals who use their extensive experience and knowledge to dispense provocative opinions and cutting-edge… Read more

June 11, 2011 5:00 pm James Baran no comments

Career Fair Offers Opportunities Despite Economic Downturn

Students mingle at Career Fair

by Kelly Hensel Food science students were out in force at the IFT Career Fair on Saturday, June 11, armed with resumes and determination. The past couple of years have proven difficult for graduating students due to the economic downturn… Read more

June 11, 2011 4:15 pm James Baran 1 comment

Special Events Pavilion Presents Key Exhibitor Presentations

by Kelly Hensel It’s easy to get swept up in the craziness and excitement that is the Food Expo floor. However, Apart from holding meetings and presentations in their booth, some exhibitors will be featuring larger-scale presentations in the… Read more

June 11, 2011 4:00 pm James Baran no comments

Don’t Miss the Division Poster Winners at the Networking Reception

by Kelly Hensel For the second year, the Division poster finalists will be judged and award winners announced on Saturday, June 11, prior to the IFT Awards Ceremony. The first place winners of each competition will display their winning poster,… Read more

June 11, 2011 3:30 pm James Baran no comments

IFT Cares Volunteers Pitch in, Reach Out in New Orleans

IFT Cares Volunteers

by Mary Ellen Kuhn IFT’s anti-hunger initiative, IFT Cares, gave about two dozen volunteers an excellent reason to get up early on Saturday morning, June 11. Volunteers boarded a bus at the New Orleans Hilton Riverside Hotel at 7:30 a.m. and… Read more

June 11, 2011 3:30 pm James Baran 1 comment

Analyzing the Safety of Seafood Following the Gulf Oil Spill

Steve Wilson

Due to the size and persistence of the oil spill in the Gulf of Mexico following the Deepwater Horizon explosion, the methods for testing the safety of the affected seafood were inadequate and new protocols had to be designed on-the-fly, according… Read more

June 11, 2011 3:28 pm James Baran no comments

A ‘Revolution’ in Texture?

by Donald E. Pszczola Traditionally, texture has been under-utilized in food product development. Take sauces, for example. Other than formulating to a target viscosity, the deliberate design of texture is nearly always absent, noted Matt… Read more

June 11, 2011 2:30 pm James Baran no comments

An International Collaborative Approach to Food Science

by Toni Tarver Finding solutions to complex issues is often more productive with collaboration. Consequently, the link between food safety and nutritional quality can benefit greatly from a global cooperative approach. Session 066… Read more

June 11, 2011 2:20 pm James Baran no comments

Sweating for a Cause at the Fun Run

Fun Run

by Kelly Hensel I know what you are thinking … waking up super early to go for a run in New Orleans’ heat and humidity sounds like the last thing you want to do, right? Well, believe it or not, the Fun Run, sponsored by the IFT Student… Read more

June 11, 2011 2:00 pm James Baran no comments

The ABCs of BPA

Bisphenol A (BPA) is widely used by food processors in can linings and other packaging applications. Recent toxicological concerns have led to recommendations to discontinue many, if not all, of the current uses. Legislation at the state level has… Read more

June 11, 2011 1:30 pm James Baran no comments

Oyster Sauce

Oyster

Kikkoman Sales USA’s (booth 4728) Oyster Sauce is a delicious way to add the sweet, delicate flavor of fresh seafood to your products. It is made in the United States, and contains no preservatives or added MSG. Kikkoman Oyster Sauce brings depth,… Read more

June 11, 2011 1:00 pm Kelly Hensel no comments

Town Hall Meeting Will Encourage Dialogue

by Mary Ellen Kuhn IFT’s fifth annual Town Hall Meeting will take place from 4:45–5:45 p.m. Sunday, June 12, in Room 243 of the Morial Convention Center. As it does each year, the meeting will give those who attend an opportunity to learn… Read more

June 11, 2011 1:00 pm Kelly Hensel no comments

Michael Specter to Defend Science

Live11d1_Keynote_MichaelSpecter_Featured_sized

by Mary Ellen Kuhn His book is titled Denialism, but there’s no denying that when New Yorker writer Michael Specter takes the stage during the Annual Meeting Keynote Session on Sunday morning, June 12, his presentation promises to be… Read more

June 11, 2011 12:30 pm James Baran no comments

Clear Choices from ADM

beignets

by Donald E. Pszczola Functional soy proteins, whole-grain sorghum flour, nutritious bean powders, and indulgent cocoa powers are just a few examples from the portfolio of Archer Daniels Midland Company. These ingredients, which are highlighted… Read more

June 11, 2011 12:01 pm James Baran no comments

Kick Off the Annual Meeting with Coffee and Sunrise Sessions

by Kelly Hensel Need incentive to get up early? How about free coffee and the opportunity for some bonus education? You can have it all at the Sunrise Sessions taking place from 7:15 –8:15 a.m. on Sunday, June 12, and Tuesday, June 14. There… Read more

June 11, 2011 11:00 am James Baran no comments

Utilizing Nanotechnology to Enhance Food Safety

In recent years, various nanotechnology-based approaches have been explored to provide novel solutions to food safety challenges. Such solutions include nanoscale delivery of antimicrobials, novel nano-biomaterials and delivery vehicles, food… Read more

June 11, 2011 10:30 am James Baran no comments

Ultragrain Pasta

Penne Pasta

ConAgra Mill’s (booth 5029) Ultragrain Pasta has a mild flavor, smooth texture, lighter color, and no brown specks—the same benefits of traditional refined flour pasta—in addition to whole grain nutrition and fiber. Ultragrain Pasta is… Read more

June 11, 2011 10:00 am Kelly Hensel no comments

In the Spirit of New Orleans

etouffee with rice

by Donald E. Pszczola Gumbo, crawfish etouffee, red beans and rice, bananas foster, dishes smothered in hot sauce, and other examples of New Orleans fare help inspire the creation of many of the prototype foods and beverages served at the IFT… Read more

June 11, 2011 10:00 am James Baran no comments

A Full-Course Meal on the 2010 Dietary Guidelines

In January 2011, the U.S. government released the 2010 Dietary Guidelines for Americans. The Guidelines set a high standard for consumers and is designed to reduce overall caloric intake, increase consumption of more nutrient-dense foods, and… Read more

June 11, 2011 9:30 am James Baran no comments

Stay on Track: Take a Trend Tour

by Mary Ellen Kuhn Are you the kind of person who tackles every big project with a well-organized plan? Looking for a way to simplify the sometimes complicated process of navigating the sprawling Food Expo floor? Or maybe you’d just like to get… Read more

June 11, 2011 9:00 am James Baran no comments

Stay Ahead by Looking Down

What's New! logo

by Kelly Hensel Keeping your head down while on the Food Expo floor usually only leads to accidents. However, at the 2011 Food Expo you are going to want to make sure you keep an eye out for the yellow What’s New! logo on the floor next to… Read more

June 11, 2011 8:00 am James Baran no comments

Micronized Corn Bran

Corn

Watson Inc.’s (7339) micronized corn bran WT-11867B has been developed for use in grain-based products where high fiber claims are desired, along with smooth textural properties and bland flavor contribution. Watson uses proprietary equipment to… Read more

June 11, 2011 8:00 am Kelly Hensel no comments

Design Your Own Learning Experience

by Kelly Hensel Brand new this year, we have set up a Knowledge Center, giving you a resource to learn more about IFT’s 11 key focus area and core science tracks, divisions, Trend and Solution Tours, additional educational offerings, and much… Read more

June 11, 2011 7:00 am Kelly Hensel no comments

Frozen Garden Green Garbanzo Beans

Garbanzo Beans

SunOpta Fruit Group’s (booth 7421) frozen garden green garbanzo beans are high in fiber, offering 20% of your daily requirement per serving. Naturally low in fat, saturated fat, cholesterol, and sodium. They can be served with entrees, added to… Read more

June 9, 2011 10:49 am Kelly Hensel no comments

Gluten-Free Multigrain Flour Blend

flour

ConAgra Mill’s (booth 5029) Eagle Mills Gluten-Free Multigrain Flour Blend features five Ancient Grain flours—amaranth, millet, quinoa, sorghum, and teff—in addition to brown rice, whole grain corn flour, corn starch, tapioca flour, and rice… Read more

June 9, 2011 10:44 am Kelly Hensel no comments

What’s New! products/services address top food industry needs

In order to be successful in the competitive food industry, it is necessary to stay on top of the newest advancements in technology and ingredient innovation. Instead of spending days calling your contacts and googling, attend the 2011 IFT Food… Read more

June 1, 2011 3:17 pm Kelly Hensel no comments

What’s New!: Focus on new advances in wheat, grains

Want to know what new products/services will be featured at this summer’s IFT 2011 Food Expo? Hundreds of new products and services will be identified with an attention-grabbing yellow What’s New! logo. Here we take a look at some ingredients… Read more

June 1, 2011 3:15 pm Kelly Hensel no comments

What’s New!: Focus on high fiber ingredients

Want to know what new products/services will be featured at this summer’s IFT 2011 Food Expo? Hundreds of new products and services will be identified with an attention-grabbing yellow What’s New! logo. Here we take a look at some ingredients… Read more

June 1, 2011 3:13 pm Kelly Hensel no comments

Official Preview of the IFT Annual Meeting & Food Expo

Thanks to our special sponsor: // IFT Annual Meeting & Food Expo® June 11–14 , New Orleans, La. Whether it’s brunch at Brennan’s, an elegant dinner at Commander’s Palace, or a midnight snack at the… Read more

May 6, 2011 3:23 pm admin no comments

Dietary Guidelines Come Into Focus

In January 2011, the U.S. government released the 2010 Dietary Guidelines for Americans. The Guidelines set a high standard designed to reduce overall caloric intake, eat more nutrient-dense foods, and increase physical activity to help reduce the… Read more

May 5, 2011 7:27 pm Kelly Hensel no comments

Sustainability Becomes Commonplace

Sustainability is becoming increasingly important for the food industry, as many consumers are demanding it. In fact, a Strategy One survey found three-quarters (75%) of adults surveyed agree that “eating green or sustainable foods will help me… Read more

May 5, 2011 7:23 pm Kelly Hensel no comments

Nanotechnology Heats Up

Nanotechnology, also known as nanoscale science, engineering, and technology, is a rapidly growing field of research and applied science that is revolutionizing various sectors of the economy including medicine, energy, electronics, and defense…. Read more

May 5, 2011 7:12 pm Kelly Hensel no comments

New Equipment, Technology

Although equipment and technology sometimes takes a backseat to new product introductions, none of the new products would exist without the advances in equipment and technology. This year’s Food Expo show floor will abound with exciting new… Read more

May 5, 2011 7:00 pm Kelly Hensel no comments

Salt Replacers, Reducers

Salt Shaker

With the new 2010 Dietary Guidelines for Americans that were released at the beginning of this year, the U.S. government now advises that more than half of the population needs to drastically cut their daily salt intake. Several food companies have… Read more

May 5, 2011 6:51 pm Kelly Hensel no comments

New Sweeteners, Tools to Reduce Sugar

sugar cubes

It was recently reported that U.S. adults consume 22.2 teaspoons of sugar a day—or 355 calories. This may be contributing to the obesity epidemic in the United States and around the world. Thankfully, many ingredients companies are developing… Read more

May 5, 2011 6:13 pm Kelly Hensel no comments

Whole Grains Disguised

With consumers demanding healthier food that tastes delicious, the food industry has to incorporate healthy ingredients into more and more foods. In the last few years, whole grains have seen their way into everything as expected as breads to the… Read more

May 5, 2011 5:03 pm Kelly Hensel no comments

Savory Flavors Shine

soup

New Orleans is certainly known for its wonderful savory foods, including gumbo and jambalaya. At this year’s Food Expo you can expect to find a plethora of savory flavors and ingredients. Here are just a few: Biorigin (booth 6921) will apply… Read more

May 5, 2011 4:54 pm Kelly Hensel no comments

New Orleans Prototypes

When in New Orleans, it is not uncommon for the Food Expo to feature a variety of prototypes such as gumbo, crawfish etouffee, red beans and rice jambalaya, bananas foster, and a variety of other dishes smothered in hot sauces. And this year is… Read more

May 5, 2011 4:52 pm Kelly Hensel no comments

New This Year

reginabenjamin_web

by Kelly Hensel The 2011 Annual Meeting & Food Expo® offers some exciting new features for attendees. Knowledge Center: An IFT resource that will be conveniently located in the lobby of the convention center. The Knowledge Center will… Read more

May 5, 2011 4:15 pm Kelly Hensel no comments

Stay in the Know at the Annual Meeting & Food Expo

Accessing and sharing information about the Annual Meeting & Food Expo has never been easier and more convenient. Here’s a look at a few of the options. Smartphone Mobile Application: Available for iPhones, iTouches, iPads, Androids, and… Read more

May 5, 2011 4:11 pm Kelly Hensel no comments

Organic Blue Agave Light Nectar

Agave

Domino Specialty Ingredients’ (booth 4529) Organic Blue Agave Light Nectar: Slightly thinner than honey with a neutral, mild flavor. Can be used to replace high fructose corn syrup and zero calorie sweeteners. A multi-purpose sweetener that is 25%… Read more

April 4, 2011 3:20 pm admin no comments

Armfield’s FT174X Processing System

Armfield Processing System

Heat treatment previously used specific heat exchangers for specific products. Due to the ever more demanding marketplace, flexibility is needed to allow for different products to be tested on different processes. The system offers multiple heating… Read more

April 4, 2011 2:32 pm admin no comments

2010 IFT Live Articles

Join IFT in New Orleans in 2011

NewOrleans_flags

If you thought that last year’s Annual Meeting & Food Expo was exciting, then be sure to join us this year, June 11-14, when we return to New Orleans, Louisiana. World-class cuisine, lively music, and warm hospitality make New Orleans one… Read more

July 26, 2010 10:16 am Kelly Hensel no comments

Drinking Coffee Regularly Reduces Disease Risks

Joan Lindsay

Habitual consumption of coffee has been shown to reduce the risks of cardiovascular disease, type 2 diabetes, and Alzheimer’s, according to experts at Session 253 “Emerging health benefits of coffee: Recent advances in epidemiologic and… Read more

July 20, 2010 3:47 pm James Baran no comments

Silliker Expands Capabilities in Nutrition Analysis

Silliker Inc. (Booth 6009), a global network of contract research labs with expertise in microbiological analysis, food safety, product and process validation, and training, has announced expanded capabilities in nutrition analysis, including… Read more

July 20, 2010 2:51 pm James Baran no comments

IFT10 Tops 21,000 Registrants

DAY4-EVENTS-ShowFloor-A3H4513

As this year’s IFT Annual Meeting & Food Expo® in Chicago, Ill. draws to a close on Tuesday, July 20, it is obvious from the crowds that roamed the 230,000 net sq ft at Chicago’s McCormick Place Convention Center and the packed Scientific… Read more

July 20, 2010 2:42 pm James Baran no comments

2010 Dietary Guidelines for Americans to Target Obesity

The 2010 Dietary Guidelines for Americans (DGA)—scheduled for release in December—will focus on recommendations for reducing obesity and improving health, stated Robert Post, Ph.D., Deputy Director of the U.S. Dept. of Agriculture’s Center for… Read more

July 20, 2010 2:15 pm James Baran no comments

Gaining Perspective: The Impact of the Oil Spill on the Seafood Industry

Mike Voisin

by Kelly Frederick Since the Deepwater Horizon drilling rig explosion on April 20, in the Gulf of Mexico, the media has been fixated on the oil spill and its effects on the environment and the cleanup process. For the food industry, there has… Read more

July 20, 2010 1:49 pm James Baran 1 comment

Changing the Conversation About Processed Foods

Tom Nagle

by Mary Ellen Kuhn As most members of the processed food industry would no doubt agree, the industry has a great story to tell but frequently is saddled with responding defensively to a steady stream of misperceptions and miscommunication about… Read more

July 20, 2010 12:54 pm James Baran no comments

Changing the Model for Nutrition and Health Assessment

by Toni Tarver Eating for health and wellness has become very important to consumers. Yet most people’s diets are deficient in nutrients and lead to high cholesterol, obesity, and diabetes. This reality has led researchers to rethink the… Read more

July 20, 2010 12:38 pm James Baran 1 comment

Emulsifying Starch Offers Alternative to Gum Arabic

by Donald E. Pszczola An emulsifying starch, EmulTru from Cargill, Booth 4629, reportedly provides food and beverage manufacturers the same functionality in products as gum arabic, while delivering a potential cost savings of 25%. The new… Read more

July 20, 2010 11:00 am Kelly Hensel no comments

IFTSA Competition Winners

Congratulations to all the IFT Student Association 2010 Competition Winners! And thanks to all the finalist teams that participated. Product Development Competition, sponsored by Mars: 1st place: Ohio State University—Coccobello 2nd… Read more

July 20, 2010 10:29 am Kelly Hensel no comments

New Soybean Oils Increase Stability, Reduce Saturates

New high-oleic soybean oils nearing commercialization offer greater stability for food processors and reduced saturated fatty acids for consumers, according to speakers at a media breakfast on Monday, July 19, hosted by Qualisoy (Booth… Read more

July 20, 2010 8:56 am James Baran no comments

David Michael & Co., Booth 3609

Trend: Taste Modification Product: Sensations Salt Replacer To address the need for sodium reduction, without flavor reduction, David Michael created a line of salt replacers. DM Choice Natural Flavor Salt Type allows up to a 30% reduction of… Read more

July 20, 2010 2:00 am James Baran no comments

Monsanto, Booth 6003

Trend: Ingredients for Functional Foods Product: Vistive Gold High Oleic, Low Sat Soybean Oil; Omega 3 Soybean Oil Fully commercially available in 2012 Visitive Gold High Olei: Vistive Gold soybeans combine breeding and biotechnology to provide… Read more

July 20, 2010 2:00 am James Baran no comments

National Starch Food Innovation, Booth 4036

Trend: Reducing Formulation Costs Product: HOMECRAFT Create 765 Specialty Flour Commercialized: 2010 National Starch Food Innovation has introduced a new concept that reduces the cost of indulgent baked goods by reducing the fat content by as… Read more

July 20, 2010 2:00 am James Baran no comments

Consumers Seek Simplicity, Innova Reports

by Mary Ellen Kuhn When it comes to food and beverages, consumers want to keep it simple, according to Innova Market Insights (“Taste the Trend” Booth 3660). Consumers are seeking products made with simple, wholesome ingredients with… Read more

July 19, 2010 6:11 pm James Baran no comments

New Edible Oils and Shortenings Experts Hit the Road

by Toni Tarver Bunge North America (4047), a manufacturer of edible oils and shortenings, unveiled new product innovations at the 2010 IFT Annual Meeting & Food Expo. The products promise to deliver superior taste and quality without adding… Read more

July 19, 2010 5:24 pm James Baran no comments

Outstanding Section and Division Volunteers Recognized

by Kelly Frederick By the member and for the members, this is much of what IFT is about. As with most nonprofit societies, IFT relies on its members working in food science, food technology, and related professions in industry, academia, and… Read more

July 19, 2010 5:00 pm Kelly Hensel no comments

Explosive Shock Wave Tenderizes Muscle Meat

Hydrodynamic pressure processing (HDP) can improve the tenderness of intact muscle meat, said Brian Bowker, USDA-ARS, at Session 165 “Food structure changes through innovative processing technologies” on Monday afternoon, July 19. HDP subjects… Read more

July 19, 2010 4:56 pm James Baran no comments

Blended Sweetener Could Help Create Market for Mid-Calorie Soft Drinks

by Mary Ellen Kuhn GLG Life Tech Corp. (Booth 3675), a vertically integrated agricultural and commercial producer of stevia, announced the launch of BlendSure at a press conference on Monday, July 19, at McCormick Place. GLG researchers developed… Read more

July 19, 2010 4:50 pm James Baran no comments

Phi Tau Sigma to Honor Students

Phi Tau Sigma, the honorary society for food scientists, will host its annual Student Awards Ceremony on Tuesday, July 20, from 4:30 p.m. to 5:30 p.m. in Regency Ballroom A at the Hyatt McCormick Place Hotel. Winners of the Undergraduate Research… Read more

July 19, 2010 4:00 pm James Baran no comments

Irradiation Facilitates Global Trade of Produce

Irradiation is finding greater use as a phytosanitary treatment to control quarantine pests in fruits and vegetables destined for export, said Guy J. Hallman, USDA-ARS, at Session 104 “Food Irradiation: Applications and acceptability of irradiated… Read more

July 19, 2010 3:43 pm James Baran 1 comment

Record Numbers at 10th Annual Fun Run

IFTSA and Feeding Tomorrow 2010 Fun Run Starting Point

by Kelly Frederick The recent heat wave didn’t deter the 600 people that registered to take part in Feeding Tomorrow’s 10th Annual Fun Run on Monday, July 19 at Grant Park in Chicago, Ill. That’s the highest number of registrants in the… Read more

July 19, 2010 3:15 pm James Baran no comments

Healthier Pets Make for Healthier People

by Toni Tarver Cats and dogs can have some of the same health problems as humans—namely, obesity, diabetes, and cancer. Presenters for the symposium “Innovations in Biofunctional Ingredients for Optimizing Pet Health” provided insight into… Read more

July 19, 2010 3:08 pm Kelly Hensel no comments

Scientific Sessions: Tuesday Morning Highlights

Sunrise Sessions Food science: Wow, what a major! Session 199, Tuesday, 7:15–8:15 a.m. Room: S501ab Track: Education & Professional Development Today we wonder how we will produce enough qualified graduates in the food science field(s)…. Read more

July 19, 2010 3:00 pm James Baran no comments

Scientific Sessions: Tuesday Afternoon Highlights

Panel Discussion Best practice risk communication: Challenges for food safety versus food defense events Session 274: Tuesday, 1:15–2:45 p.m. Room: S402ab Track: Food Safety & Defense When the outbreak happens, what will you say—to… Read more

July 19, 2010 3:00 pm James Baran no comments

Mintel Releases New Consumer Data on Sustainability

Krista Faron

by Mary Ellen Kuhn “Making Sense of Sustainability: What Consumers Really Think” was the title of a data-packed session on Monday morning, July 19. But as Krista Faron, Director of Innovation and Insights for global market intelligence firm… Read more

July 19, 2010 2:39 pm James Baran no comments

Sampling the Expo—Part 3

Photo copyright (c) iStockphoto.com/jskiba

by Donald E. Pszczola In this the third—and last installment—of sampling the Food Expo, the winds of inspiration are blowing as strong as ever. You’ll see what I mean if you stop by some of the following booths and sample the prototypes… Read more

July 19, 2010 2:00 pm James Baran no comments

New Stand-Alone Instrument Designed for Processing Environments

by Mary Ellen Kuhn Buchi Corp. (Booth 5577), a Switzerland-based company with U.S. headquarters in New Castle, Del., has unveiled its NIR Master, the first stand-alone FT-NIR spectrometer specifically designed to handle routine quality control… Read more

July 19, 2010 1:24 pm James Baran no comments

From Open Innovation to Sharing-is-Winning

by Kelly Frederick Helmut Traitler, who just retired as Vice President of Nestlé Innovation Partnerships, began Monday’s symposium on open innovation (session #121) with one vital message for companies: “Open up.” Both Traitler and Todd… Read more

July 19, 2010 1:18 pm Kelly Hensel no comments

A ‘Pinch’ of Realism for Sodium Reduction Strategies

Richard Black, VP Global Nutrition, Kraft Foods Inc.

by Karen Nachay Sodium intake guidelines as well as the reduced sodium levels in processed foods must be realistic if consumers are going to purchase the products, said experts at the session “Sodium Reduction: Striking the Right Balance,” on… Read more

July 19, 2010 1:14 pm James Baran 1 comment

New Platform Provides Taste Solutions

Photo copyright (c) iStockphoto.com/TBird59

by Donald E. Pszczola A new global taste platform, taste for life, was unveiled by Symrise, Booth 3457, at a press conference held on Monday, July 19. The company developed the platform as a way to adapt its technologies and staff abilities to… Read more

July 19, 2010 1:00 pm James Baran no comments

Get New Insights Into Processed Foods and Food Science

Communicating the contributions of processed foods and addressing public perceptions Session 205 Tuesday, July 20, 8:30–10 a.m. Room: S404abc Track: Food Processing & Packaging This session will provide new insights into the ways in… Read more

July 19, 2010 1:00 pm James Baran no comments

The Impact of the Gulf Oil Spill on the Food System

Late-breaking session: Impact of the Gulf oil spill on the food system & beyond Session 214 Tuesday, July 20, 8:30 a.m.–10 a.m. Room: S402ab Track: Food Safety & Defense This session will provide an overview of the implications of… Read more

July 19, 2010 12:00 pm James Baran 1 comment

Get a Jump Start with Tuesday’s Sunrise Sessions

Introduced at last year’s Annual Meeting, Sunrise Sessions offer early risers an opportunity for some bonus education. Given their popularity last year, you will find more on the schedule for this year. Four were held on Sunday, July 18, and three… Read more

July 19, 2010 12:00 pm James Baran no comments

New Oil Blend Delivers Heart Health Benefits

by Donald E. Pszczola A new canola/flaxseed that delivers potential heart health benefits was unveiled by Cargill, Booth 4529, at a press conference held on Monday, July 19. The ingredient, Clear Valley Omega-3 Oil, reportedly contains up to 30%… Read more

July 19, 2010 11:00 am James Baran no comments

Personalizing Nutrition and Health

The emerging field of nutrigenomics offers the potential to deliver appropriate foods to individuals based on their personal health needs. Session 212 “Nutrigenomics, nutritional phenotype, and delivery of personalized nutrition” on Tuesday… Read more

July 19, 2010 10:00 am Kelly Hensel no comments

Decagon Offers Educational Grants to Universities

On Monday, July 19, Decagon Devices (Booth 4133) announced the AquaLab Educational Grant, a program designed to give professors the opportunity to use the latest instrumentation in water activity in their classrooms and research. Four universities… Read more

July 19, 2010 10:00 am James Baran no comments

Emerging Technologies Bolster Food Processing

Four novel technologies—roasting combined with pasteurization, aseptic particle flow monitoring, microwave vacuum technology, and microencapsulation—will be featured at Session 208 “New Products & Technologies: New process technologies”… Read more

July 19, 2010 9:00 am Kelly Hensel no comments

IFT Launches Call for Nominations for the 2011 Leadership Election

This is a very exciting time for IFT, and we need you to get involved. The Nominations & Elections Committee strives to put forth the finest leaders in the food science and technology profession, and we need your input to make that happen! You… Read more

July 19, 2010 8:36 am James Baran no comments

Feeding Astronauts, Soldiers, and Civilians

Many advances in food processing that ultimately find their way to products on store shelves originate from research on feeding programs for the military and space exploration. Session 213 “Novel processes and food safety for military and space… Read more

July 19, 2010 8:00 am Kelly Hensel no comments

A ‘Cup of Joe’ May Keep the Doctor Away

In many parts of the world, coffee is a popular drink consumed daily at breakfast, lunch, dinner, and in between. The caffeine in coffee stimulates the central nervous system and maintains alertness. New studies, however, are shedding light on… Read more

July 19, 2010 7:00 am Kelly Hensel no comments

Securing Food for an Underfed and Overfed Planet

Nearly one billion people around the world suffer from chronic food shortage and many more experience devastating nutritional deficiencies. At the same time, obesity is a serious problem in expanding parts of the world, where people have access to… Read more

July 19, 2010 6:00 am Kelly Hensel no comments

‘Heart-Healthier’ Omega-9 Oils Find Use in Popcorn

Popcorn

by Donald E. Pszczola Heart-healthier solutions utilizing omega-9 oils are ‘popping’ in the marketplace, according to Dow AgroSciences, Booth 5609, at a press conference held on Sunday, July 18. At the event, the company launched its new… Read more

July 19, 2010 5:00 am Kelly Hensel no comments

‘Hidden’ Innovation on Display

At the Cornell University booth at IPEx

About 50 attendees and eight companies participated in the second annual Intellectual Property Exchange (IPEx) forum on Sunday afternoon at the IFT Annual Meeting & Food Expo®. Many of the companies were showcasing little-known intellectual… Read more

July 18, 2010 8:45 pm James Baran no comments

New Soybean Oil Provides Plant-Based Omega-3 Source

Americans don’t get an adequate supply of omega-3 fatty acids in their diet, and what they do get typically comes from marine sources. A new soybean oil from Solae, Soymega, provides an efficient, plant-based source of omega-3s. The company bills… Read more

July 18, 2010 8:02 pm James Baran no comments

Innovadex Reflects New Commitment to Food, Beverage Innovation

At a press conference on Sunday, July 18, Chemidex, a business-to-business search engine for food product developers, announced its name change to Innovadex (booth #4207). This change reflects the company’s new commitment to “speeding the… Read more

July 18, 2010 7:46 pm James Baran no comments

Geochemistry Reveals the Geographic Origin of Food

Is that Serrano ham from Spain … Are those Tiger prawns from Australia … Is that Kona coffee from Hawaii? Thanks to the science of geochemistry and the use of trace elements and isotopic signatures, questions surrounding the authenticity and… Read more

July 18, 2010 7:39 pm James Baran no comments

New Format for Town Hall Meeting Fosters Discussion

IFT President Marianne Gillette

IFT’s annual Town Hall Meeting, held on Sunday, July 18, had a new format this year—one that allowed the members attending to settle in for some robust discussions on issues of importance to the membership. The meeting room for the Town Hall… Read more

July 18, 2010 7:30 pm James Baran no comments

Cargill, Booth 4629

Trend: Weight Management Product: CitriTex GSG 71 Fat Replacement Functional System Commercialized: 2010 Cargill has many ingredient solutions to help customers innovate to help address the trend of weight management. Citritex fat replacement… Read more

July 18, 2010 7:08 pm James Baran no comments

Dow Wolff Cellulosics, Booth 5609

Trend: Ingredients for Functional Foods Product: METHOCEL gluten replacer Commercialized: 2009 METHOCEL gluten replacer is a plant-derived gluten-replacement solution that promises to put an end to flat and stodgy or dry and tasteless… Read more

July 18, 2010 7:07 pm James Baran no comments

NIZO Food Research, Booth 5250

Trend: Weight Management Product: Aroma-taste interaction for naturally enhanced liking of reduced calorie foods Commercialized: 2009 As a provider of technologies for innovations in food, NIZO food research has proven that aromas in beverages… Read more

July 18, 2010 7:06 pm James Baran no comments

Wixon, Booth 3415

Trend: Taste Modification Product: Mag-nifique Taste Modifiers Commercialized: 2004 Wixon has developed an entire line of taste modifiers under the Mag-nifique brand that target Health & Wellness. Mag-nifique’s library of 18 taste… Read more

July 18, 2010 7:05 pm James Baran no comments

Would You Rather Invent or Innovate?

by Toni Tarver The scientific session “Intellectual Property: Principles and Practices” offered three perspectives on intellectual property management and the applications specific to the food industry. Three presenters provided information… Read more

July 18, 2010 6:56 pm James Baran no comments

The History and Future of Food Science and Nutrition

Gilbert Leveille

by Kelly Frederick For the First Annual Gilbert A. Leveille Lectureship Recognizing Contributions at the Interface of Food Science & Nutrition, the speaker was, in fact, Gilbert Leveille. On Sunday, July 18, in McCormick Place, Leveille,… Read more

July 18, 2010 6:52 pm James Baran 1 comment

Artificial Eye Scrutinizes Complex Food Products

by Toni Tarver At the 2010 IFT Annual Meeting & Food Expo, Alpha M.O.S. (booth #6676), an instrumentation company that specializes in sensory analysis, announced the launch of its latest sensory tool: the IRIS Visual Analyzer. The visual… Read more

July 18, 2010 6:48 pm James Baran no comments

Creative Collaboration to Solve Formulation Problems

RCA demonstration

by Kelly Frederick Among the speakers at this year’s IFT/RCA Culinology presentation, a team consisting of a chef and a food scientist elucidated the benefits of working hand-in-hand to solve formulation problems. The team—Bill Christenson… Read more

July 18, 2010 6:42 pm James Baran no comments

What Baby Boomers Want

Lynn Dornblaser

by Mary Ellen Kuhn Want to develop products that will appeal to the 26% of American consumers who are Baby Boomers? Mintel new product experts Lynn Dornblaser and David Jago offered some guidance on how to go about it in an informative session on… Read more

July 18, 2010 4:36 pm James Baran no comments

Formulaction Showcases Analysis Instruments

by Mary Ellen Kuhn Formulaction Inc. (Booth 2868), a French company, with offices and technical staff in the United States, dedicated to “smart scientific analysis,” showcased some of its instrument offerings and explained how they can… Read more

July 18, 2010 4:20 pm James Baran no comments

Scientific Sessions: Monday Afternoon Highlights

Panel Discussion Harmonizing international regulations for control of Listeria monocytogenes in ready-to-eat foods Session 174, Monday, 1:30–3 p.m. Room: S504cd Track: Public Policy, Food Laws & Regulations The panel will discuss the… Read more

July 18, 2010 4:00 pm James Baran no comments

Healthy Nut Components Highlighted

by Karen Nachay The skins of almonds are an important source of phytochemicals, according to Karen Lapsley, Chief Scientific Officer of the Almond Board of California. She and other experts presented research at the session, “Nuts:… Read more

July 18, 2010 4:00 pm James Baran no comments

Scientific Sessions: Monday Morning Highlights

General Session Making sense of sustainability: What consumers really think Session 111, Monday, 10:30 a.m.–noon Room: S402ab Track: Sustainability Sustainability has become a buzzword across the food industry, but what does it really mean… Read more

July 18, 2010 4:00 pm James Baran no comments

Bringing Home the Bacon (Flavor)

photo copyright (c) iStockphot.com/Floortje

by Donald E. Pszczola A natural concentrate from Butter Buds Food Ingredients, Booth 5823, can impart bacon flavor along with fatty richness and mouthfeel. The new product, Butter Buds Bacon, is suitable for vegetarian food products as it… Read more

July 18, 2010 3:00 pm James Baran no comments

Tips for Constructing Clean Labels

When it comes to labeling of foods, start with the applicable standards and regulations, said Sarah Roller, Kelley Drye & Warren LLP, at Session 024 “Clean food labeling & sustainability benefit claims: What do consumers want? What are the… Read more

July 18, 2010 1:22 pm James Baran no comments

Daniel Pink Dissects Motivation Science

DAY2-SES-KEYNOTE-DanPink

by Mary Ellen Kuhn On matters of motivation, there’s a mismatch between what science knows and what business does, contended Annual Meeting & Food Expo Keynote Session speaker Daniel Pink, who addressed a capacity crowd in McCormick Place… Read more

July 18, 2010 12:24 pm James Baran no comments

Sampling the Expo—Part 2

Photo copyright (c) iStockphoto.com/laylandmasuda

by Donald E. Pszczola As Bob Dylan might put it if he was a food commentator, new flavors and ingredients are certainly ‘blowin’ in the wind,’ at this year’s IFT Food Expo. Let’s look at a few more exciting prototypes that not only… Read more

July 18, 2010 12:00 pm James Baran no comments

Reformulating Everyday Products

by Donald E. Pszczola Several food and beverage prototypes are unveiled by ADM, Booth 4877, that demonstrate how the company’s ingredients, ranging from functional oils to indulgent chocolate products to bean powders, can be used to provide… Read more

July 18, 2010 11:00 am James Baran no comments

IFT Honors Innovations on Food Expo Floor

Innovation Award

At Sunday morning’s keynote session of the 2010 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, incoming IFT President Bob Gravani and President-Elect Roger Clemens announced and presented five companies with the 2010 IFT… Read more

July 18, 2010 10:45 am Kelly Hensel no comments

Investigating the Potential Benefits, Challenges of Nanotechnology for Food

Rickey Yada

Despite the early hour, attendees packed the conference room at McCormick Place in Chicago on Sunday, July 18, for the IFT Sunrise Session “Nanoscale Science for Food.” Offering an excellent primer to the field of nanoscience and technology,… Read more

July 18, 2010 10:39 am Kelly Hensel no comments

Get Your 100%+ DV Fiber Knowledge

If your boss gave you an assignment to find out the latest science on dietary fiber at the IFT Annual Meeting in Chicago, you are in luck. Three scientific sessions will explore current and emerging science on soluble and insoluble fiber. Session… Read more

July 18, 2010 10:00 am Kelly Hensel no comments

Probiotics and Human Health

New research on the beneficial relationship between probiotics and human health continues to unfold. The probiotic food market continues to grow with a host of probiotic strains now added to a broad array of dairy and other food products. For the… Read more

July 18, 2010 9:00 am Kelly Hensel no comments

Four Finalists Develop Kid-friendly, Nutritious Snacks

by Kelly Frederick For the second year, the Disney-IFT Student Association (IFTSA) Product Development Competition challenged student teams to address an important wellness need by creating healthy snacks for kids. Participating teams were asked… Read more

July 18, 2010 8:00 am James Baran no comments

New Gelatin-producing Facility to Start Up

by Donald E. Pszczola A leading global gelatin supplier based in Brazil, Gelnex, Booth 5079, has started up its third production facility in 12 years. The company made the announcement at a press conference held at Fogo De Chao, an authentic… Read more

July 18, 2010 8:00 am James Baran no comments

Competing for a Cause

by Mary Ellen Kuhn International and domestic student teams will vie for top honors in the Developing Solutions for Developing Countries competition, now in its second year. The finals will take place on Monday, July 19, from 9 a.m. to noon in… Read more

July 18, 2010 7:00 am James Baran no comments

Six Finalists Vie in Product Development Competition

by Mary Ellen Kuhn It’s always a treat to see what competitors in the IFT Student Association’s Product Development Competition have cooked up in an effort to earn top honors in this prestigious annual competition. This year will be no… Read more

July 18, 2010 7:00 am James Baran no comments

2010 IFT Fellows

Noel Anderson

by Kelly Frederick Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been… Read more

July 17, 2010 7:30 pm James Baran no comments

Planting Seeds of Innovation

IFT President-Elect Bob Gravani

by Mary Ellen Kuhn IFT President-Elect Bob Gravani got the Annual Meeting & Food Expo® off to an inspirational start in a speech on Saturday evening, July 17, calling to mind early food science and technology innovators like Louis Pasteur… Read more

July 17, 2010 7:24 pm James Baran no comments

R. Paul Singh Receives Appert Award

R. Paul Singh receives IFT's highest honor, the Nicholas Appert Award

by Kelly Frederick R. Paul Singh, Distinguished Professor of Food Engineering, University of California, was honored as the recipient of the 2010 Nicholas Appert Award on Saturday, July 17, at the Awards Celebration. Marianne Gillette, IFT… Read more

July 17, 2010 7:12 pm James Baran no comments

Challenges for evaluating the safety of food nanomaterials

2010 IFT Nanoscience Conference Panelists

Evaluating the safety of nanomaterials in foods presents multiple challenges, according to speakers at the fifth IFT International Food Nanoscience Conference. Attracting nearly 100 attendees, the one-day conference took place on Saturday, July 17,… Read more

July 17, 2010 5:14 pm James Baran 1 comment

Exploring the Potential of Bioactives from Sri Lanka

by Karen Nachay There are a number of value-added ingredients and bioactives from Asia that may help in the fight against diabetes, obesity, and other disorders and diseases, says experts at a panel discussion, “Bioactives and Value-added… Read more

July 17, 2010 5:06 pm Kelly Hensel no comments

Starches Demonstrate Advancements in Texture

Brownies

by Donald E. Pszczola A wide array of food and beverage prototypes from National Starch Food Innovation, Booth 4036, demonstrates how starch-based ingredients can help formulators capitalize on the newest food trends while achieving cost savings… Read more

July 17, 2010 5:00 pm Kelly Hensel no comments

IFT Cares Volunteers Pitch in at Food Depository

2010 IFT CARES volunteers and a typical box of food

by Mary Ellen Kuhn For the third consecutive year, a group of IFT members began their Annual Meeting & Food Expo experience showing lots of heart—and some muscle, too—as volunteers for the IFT Cares philanthropic initiative. This year,… Read more

July 17, 2010 4:50 pm James Baran no comments

DMI Integrates Ingredient Program within USDEC

by Donald E. Pszczola The dairy ingredients program for the U.S. market has formally transitioned from Dairy Management Inc. (DMI) to the U.S. Dairy Export Council (USDEC) to support a global ingredients marketing program. This formal merger… Read more

July 17, 2010 4:00 pm Kelly Hensel no comments

Exploring Opportunities at the IFT Career Fair

IFT Career Fair Attendees

by Kelly Frederick Upon entering the IFT Career Fair, held Saturday, July 17, at McCormick Place in Chicago, two things were immediately obvious. First, the aisles were even more crowded with people waiting to speak to company representatives… Read more

July 17, 2010 3:24 pm James Baran no comments

The Early Bird Gets the Walnut

Walnuts

by Donald E. Pszczola For the first 150 people who visit the California Walnut Board, Booth 7315, specialty walnut chocolate bars from Charles Chocolates will be available. You don’t want to miss out on one! Walnuts can add crunch and… Read more

July 17, 2010 3:00 pm Kelly Hensel no comments

Solutions for Every Meal of the Day

by Donald E. Pszczola Under the theme, “An App for Every Flavor Situation,” Wixon Inc., Booth 3415, developed a menu that provides flavor system applications for every meal of the day and a solution for every flavor situation. Attendees can… Read more

July 17, 2010 2:00 pm Kelly Hensel no comments

10th Anniversary Fun Run and Walk

2009 Fun Run Start

by Kelly Frederick The Fun Run & Walk is celebrating its 10th anniversary on Monday, July 19, at Grant Park. Proceeds from this 5K run/walk are designated for undergraduate and graduate scholarships. Feeding Tomorrow, the Foundation of the… Read more

July 17, 2010 2:00 pm James Baran no comments

Sampling the Expo—Part 1

Image copyright (c) iStockphoto.com/sbossert

by Donald E. Pszczola The winds of inspiration will be especially strong this year at the IFT Food Expo held in Chicago, appropriately known as “The Windy City.”  Exhibitors will be showcasing a wide range of food and beverage prototypes… Read more

July 17, 2010 12:00 pm James Baran no comments

Town Hall Meeting to Feature ‘Information Stations’

by Mary Ellen Kuhn IFT’s Town Hall Meeting will have a new format this year developed to encourage dialogue and to provide plenty of time for question-and-answer exchanges. The meeting will take place from 4:30 p.m. to 5:30 p.m. Sunday, July… Read more

July 17, 2010 11:00 am Kelly Hensel no comments

Food Scientists, Nutritionists Working Together to Solve the Obesity Epidemic

Johanna Dwyer

 by Kelly Frederick It has become apparent in the last decade or so that obesity in America has reached epidemic levels. The food industry has begun to respond to the crisis by cutting trans fats, reducing sodium, and lowering calorie counts in… Read more

July 17, 2010 9:01 am James Baran no comments

Starting the Day Right with Protein-rich Breakfast Foods

Research indicates physiologic differences following consumption of a carbohydrate-rich versus a protein-rich breakfast. Results of various studies suggest that eating protein at breakfast promotes satiety, lean body mass preservation, weight… Read more

July 17, 2010 7:00 am Kelly Hensel no comments

Don’t Miss the Distinguished Lecturers

by Kelly Frederick As part of the IFT Annual Meeting Scientific Program, 12 of IFT’s Divisions of special interest and expertise have invited especially accomplished and exemplary professionals to present leading-edge research and information… Read more

July 17, 2010 6:00 am James Baran no comments

Designing Macronutrient Ingredients for Enhanced Satiety

Obesity is a huge public health problem in the United States and it is reaching epidemic proportions in other parts of the world. One remedy may lie in the application of satiety-enhancing ingredients. Session 053 “Designing macronutrient… Read more

July 17, 2010 5:00 am Kelly Hensel no comments

How Nanomaterials May Improve the Safety of Foods

Find out how nanotechnology may enhance food safety at Session 022 “Applications of novel nanomaterials in solving food safety issues” on Sunday morning, July 18, at 10:30 a.m.–12:00 p.m. in Room S402ab. The symposium will examine novel… Read more

July 17, 2010 5:00 am Kelly Hensel no comments

Keynoter to Share Surprising Insights Into the Science of Motivation

Daniel Pink

by Mary Ellen Kuhn Fascinating, persuasive, visionary—words like these are frequently bandied about by reviewers describing the work of bestselling author and IFT Annual Meeting keynote speaker Daniel Pink. Pink will address the Keynote Session… Read more

July 17, 2010 4:00 am James Baran 1 comment

Scientific Sessions: Sunday Morning Highlights

Sunrise Sessions Nanoscale science for food: A primer Session 6, Sunday, 7:30–8:30 a.m. Room: S502ab Track: Emerging Technologies & Ingredient Innovations Nanoscale science, engineering and technology is rapidly advancing and… Read more

July 17, 2010 4:00 am James Baran no comments

Scientific Sessions: Sunday Afternoon Highlights

General Session Food safety in an emerging regulatory environment: Impact on food industry and the consumer Session 48, Sunday, 1:30–3 p.m. Room: S403ab Track: Food Safety & Defense The symposium will address the following specific… Read more

July 17, 2010 4:00 am James Baran no comments

Looking for the Next ‘Big Thing’ in Technology, Product Development?

Successful food companies are looking beyond their office and plant walls and personnel to find the next “big thing” for a new product line, a new business platform, or to find solutions to everyday product and process development… Read more

July 15, 2010 2:43 pm Kelly Hensel no comments

Welcome to Chicago

Chicago Skyline

Take the words of Chicago visionary Daniel Burnham to heart as you think about how to spend your time in this world-class city: “Make no little plans.  They have no magic to stir men’s blood.” Chicago’s great magic lies in its mix:… Read more

July 15, 2010 2:12 pm Kelly Hensel no comments

Chicago on Tour

Chicago Architecture

Want to see Chicago’s top attractions or sites which match your particular interests?  Take a tour. Chicago is distinguished by its incredible architecture, and the Chicago Architecture Foundation (CAF) can tell you why.  Savvy docents lead… Read more

July 15, 2010 2:11 pm Kelly Hensel no comments

Chicago’s Rising Culinary Star

The secret is out: As Saveur Magazine reports, “the Windy City is America’s new culinary star.” And with good reason. Chicago’s ever-evolving culinary scene reaches tantalizing new heights every day! In fact, Chicago is such a food… Read more

July 15, 2010 2:08 pm Kelly Hensel no comments

Dining Al Fresco

It’s a fact: Food tastes wonderful outdoors.  During spring, summer, and fall, Chicago foodies flock to the many great eateries which offer alfresco options. Here’s an insider guide to dining outside. Savor the flavors outdoors at such Phil… Read more

July 15, 2010 2:07 pm Kelly Hensel no comments

Food with a View

At several great restaurants, food is presented against the dramatic backdrop of the Chicago skyline. The sky’s the limit at The Signature Room at the 95th, the restaurant on the 95th floor of John Hancock Center, which blends contemporary… Read more

July 15, 2010 2:02 pm Kelly Hensel no comments

Pubs for a Sip and a Sup

For a pint or two, traditional Irish fare, and maybe even a favorite Irish tune, check out these downtown pubs. Corned beef and cabbage and cream of potato leek soup are just two of the Irish-inspired dishes on the menu at The Emerald Loop at 216… Read more

July 15, 2010 1:57 pm Kelly Hensel no comments

World-class Chicago Museums

Shedd Aquarium

Ready to stretch your mind? Chicago’s amazing museums are the perfect places to satisfy your curiosity and spark your imagination. Science rules at the three great institutions that make up Chicago’s lakefront Museum Campus.  Centered within… Read more

July 15, 2010 1:54 pm Kelly Hensel no comments

Navy Pier

With 50 acres of parks, promenades, entertainment, attractions, restaurants, shops, and more, it’s easy to see why historic Navy Pier is the top tourist destination in the Midwest! The Pier’s most distinctive landmark is the 150-ft Ferris… Read more

July 15, 2010 1:36 pm Kelly Hensel no comments

The Sky’s the Limit

John Hancock

Don’t look down … unless you want to see spectacular views of Chicago from one of the high-flying observatories on top of the city’s tallest buildings. The John Hancock Observatory offers more than a birds-eye view from its unique open-air… Read more

July 15, 2010 1:33 pm Kelly Hensel no comments

Blues & Jazz in Chicago

Chicago’s rich musical landscape includes incredible blues and jazz. In the Blues Capital of the World, you can get the blues every night of the week in renowned clubs like Buddy Guy’s Legends. Repeatedly voted “Best Blues Club” by Living… Read more

July 15, 2010 1:28 pm Kelly Hensel no comments

Chicago’s Lush Nightlife

What are you doing tonight? Chicago’s clubs, lounges, and other night spots are sure to end your day on a high note.  Relax over cocktails at cool lounges like Martini Park and Republic. Chicago’s dancing scene hits new levels of luxury with… Read more

July 15, 2010 1:22 pm Kelly Hensel no comments

Digestibility and Bioavailability of Bioactive Ingredients

Many foods and ingredients are reported to offer benefits beyond basic nutrition. But what does really happen during digestion and how are these nutrients absorbed in the body? Find out at Session 051 “Rational design of food delivery systems:… Read more

July 15, 2010 11:00 am Kelly Hensel no comments

Can Functional Foods Help Prevent Cancer?

Functional foods and nutraceuticals in the prevention of cancer, inflammation, and diverse degenerative diseases Session 116 Monday, July 19, 10:30 a.m.–noon Room: S401cd Track: Food, Health & Nutrition This session will discuss… Read more

July 15, 2010 11:00 am James Baran 1 comment

Stay on Trend and on Track at the Food Expo

Looking for a way to connect with Food Expo exhibitors showcasing innovative products and services related to some of the most significant issues facing the food industry today? If so, then Trend & Solution Tours were designed with you in… Read more

July 15, 2010 10:00 am James Baran no comments

Rise and Shine for Sunrise Sessions

Introduced at last year’s Annual Meeting, Sunrise Sessions offer early risers an opportunity for some bonus education. Given their popularity last year, you will find more on the schedule for this year—four on Sunday, July 18, and three on… Read more

July 15, 2010 9:00 am James Baran no comments

IFT Student Association Activities

by Kelly Frederick As future leaders of IFT and the food science and technology industry, the undergraduate and graduate students of the Institute of Food Technologists Student Association (IFTSA) are an active and important part of every Annual… Read more

July 15, 2010 8:00 am James Baran no comments

Division Poster Winners Displayed at Networking Reception

by Kelly Frederick There is a new approach to the Division poster competitions at this year’s Annual Meeting & Food Expo® in an effort to provide additional recognition to the winners and finalists. Poster finalists will be judged and… Read more

July 15, 2010 5:00 am James Baran no comments

2009 IFT Live Articles

IFTSA Competition Winners

IFTSA Competition

Congratulations to all the IFT Student Association 2009 Competition Winners! And thanks to all the finalist teams that participated. Excellence in Leadership Award, sponsored by Campbell’s: Graduate recipient – Laura Strawn,… Read more

July 2, 2009 12:36 pm Patt Chomwong no comments

Access Virtual Posters Today!

A virtual poster is an online version of the technical research papers presented as posters at the IFT Annual Meeting & Food Expo. Virtual posters expand accessibility at and beyond the Annual Meeting & Food Expo. IFT’s new virtual poster… Read more

July 1, 2009 1:51 pm Kelly Hensel no comments

Mintel Announces IFT Taste Test Winners

Market research company Mintel had close to 100 products on display at the IFT Annual Meeting & Food Expo that represented three trend categories of sweeteners, purity, and functional foods. Following daily presentations, the products were used… Read more

July 1, 2009 1:43 pm Kelly Hensel no comments

Scientific Program Recordings

Did you miss any of the scientific program sessions at the 2009 Annual Meeting? Want to share content of a session with a colleague that could not attend the meeting? No problem! IFT has partnered with a new recording vendor in 2009,… Read more

June 22, 2009 12:08 pm Kelly Hensel no comments

Gluten-free Solutions for Baked Goods

Photo of Gluten-free baked products by National Starch

posted on June 8, 2009

National Starch Food Innovation (Booths 1237, 553) has introduced gluten-free solutions for baked goods. The new products will help bakers make gluten-free cookies, muffins, and cakes with the taste, texture, and visual… Read more

June 16, 2009 4:21 pm admin no comments

National Starch Addresses the ‘Textural Experience’

ift09-day3-pro-nationalstarch-72dpi

by Donald E. Pszczola
posted on June 7, 2009

More and more, food manufacturers are becoming aware that like flavor and color, texture offers consumers a special and very distinct experience—one that can influence the success of a product in… Read more

June 16, 2009 4:19 pm admin no comments

Sleep? Not for the Dedicated Fun Runners

2009 IFTSA/IFT Foundation Fun Run Start

by Kelly Frederick
posted June 9, 2009 There was a buzz of excitement in the air on Monday, June 8, as over 350 people stretched and limbered up for the IFT Foundation’s 9th Annual Fun Run. In total, participants raised over $50,000 this year… Read more

June 9, 2009 2:18 am James Baran no comments

Sampling the Expo: Ingredients for Health Benefits

ift09-day3-pro-samplingexpo3-frieslandcampinadomo1

by Donald E. Pszczola
posted on June 9, 2009

Over the years, the IFT Food Expo® has set the stage for a variety of exciting food and beverage prototypes that attendees can sample. The first two articles in this series have looked at the… Read more

June 9, 2009 2:17 am James Baran 1 comment

Food Technologies from Around the Globe

Photo of Food Valley-Holland

posted on June 9, 2009

With 15-20% of attendees to the IFT Annual Meeting & Food Expo from outside the United States, it’s not surprising that many of the technologies on display on the Food Expo floor or presented in a Scientific Session… Read more

June 9, 2009 2:16 am James Baran no comments

New Contest Produces Domestic and International Winners

posted on June 9, 2009

The winners have been announced in this year’s new IFT Student Association competition, “Developing Solutions for Developing Countries.” The competition drew 32 finalists from around the world that were narrowed down… Read more

June 9, 2009 2:15 am James Baran 15 comments

Kick Off the Last Day With Sunrise Sessions

posted on June 9, 2009

New this year, early risers get the opportunity for some bonus educational programming. Four Sunrise Sessions have been added to the Scientific Program. These sessions started on Sunday, June 7, and conclude with two… Read more

June 9, 2009 2:14 am James Baran no comments

IFT Cares Needs You on Wednesday

2009 IFT Cares Volunteers Packing boxes of food

posted on June 9, 2009

It’s not too late to lend a hand with this year’s IFT Cares philanthropic initiative. Volunteer slots are still open for the packing and sorting activity on Wednesday, June 10, at the Second Harvest Food Bank of Orange… Read more

June 9, 2009 2:13 am James Baran no comments

Scientific Program: Tuesday Morning Highlights

ift09d3ses_sciprogphoto1_kf

posted on June 9, 2009

Tuesday Morning Highlights Note: The titles of sessions addressing the theme “Food Science from Producer to Consumer” are indicated in green. Sunrise Sessions Nanoscale science for food: A primer Session 175,… Read more

June 9, 2009 2:12 am James Baran no comments

IFT Global Food Safety & Quality Conference

by Kelly Frederick
posted on June 9, 2009

In conjunction with the Annual Meeting & Food Expo®, the IFT is hosting two additional conferences that bookend the conference. The first, “IFT International Food Nanoscience Conference,” was… Read more

June 9, 2009 2:11 am James Baran no comments

And the Winners Are

posted on June 9, 2009

After a competition that included oral presentations, poster displays, and a private tasting event, judges have selected the winners of the 2009 IFT Student Association Product Development competition. The first place… Read more

June 9, 2009 2:10 am James Baran 5 comments

Sessions Help Sharpen Business Skills

posted on June 9, 2009

When it comes to getting the job done, technical skills are critically important, but management and business leadership abilities count, too. For that reason, IFT has partnered with SkillPath, a business training provider,… Read more

June 9, 2009 2:01 am James Baran no comments

Solae Unveils New Soy Protein Isolate for Beverages

by Donald E. Pszczola
posted on June 9, 2009

A new soy protein isolate, Supro® XF, was launched by Solae LLC, Booth 2608, at a press conference held on Monday morning. The ingredient offers enhanced flavor and functionality benefits for use in… Read more

June 9, 2009 2:01 am James Baran 1 comment

Boosting Your Tea I.Q.

ift09-day3-pro-virginiadaregreentea

by Donald E. Pszczola
posted on June 9, 2009

How to use tea as an ingredient in traditional and emerging foods and beverages was “brewed on” at a press conference held by Virginia Dare, Booth 1135, Monday night at the Summit House Restaurant… Read more

June 9, 2009 2:01 am James Baran no comments

Land O’Lakes ‘Busts’ Process Cheese Myths

ift09d3pro_landolakes_dp

by Donald E. Pszczola
posted on June 9, 2009

Common misperceptions regarding process cheese were debunked by Land O’Lakes, Booth 1723, at a press conference held on Monday morning. A food technologist for the company, Paul Hughes, led the… Read more

June 9, 2009 2:01 am James Baran no comments

IFT and FPSA to Co-Locate Expositions in 2010

Barbara Byrd Keenan and Barry W. Shoulders

posted on June 9, 2009

The Institute of Food Technologists (IFT) (Booth 2359) and the Food Processing Suppliers Association (FPSA) announced a new agreement to co-locate the IFT Food Expo and FPSA Process Expo at Chicago’s McCormick Place… Read more

June 9, 2009 2:01 am James Baran no comments

Exciting Changes in Store for 2010

Photo of McCormick Place and Chicago skyline

by Kelly Frederick
posted on June 9, 2009

Mark your calendars for the 2010 IFT Annual Meeting & Food Expo® in Chicago, Ill., July 17–21. It’s exciting to be returning the Windy City—the headquarters of IFT—but we are also looking… Read more

June 9, 2009 2:01 am James Baran 1 comment

Functional: Glanbia Nutritionals

Click to view video

posted on June 9, 2009

Glanbia Nutritionals, Booth 1536 Trend: Functional Product: Functional Flax Commercialized: 2009 Functional Flax is your all-natural connection to a cleaner label and improved functionality, whether for new or existing… Read more

June 9, 2009 2:01 am James Baran no comments

Enhanced-Trait Soybean Oils offer Benefits

posted on June 9, 2009

Qualisoy (Booth 308)—a collaboration of soybean seed manufacturers, farmers, and oil producers/marketers—is showcasing enhanced-trait soybean oils that are coming down the pipeline. Some of the traits improve the… Read more

June 9, 2009 2:01 am James Baran no comments

Study Shows That Egg Consumption Aids Weight Loss

posted on June 9, 2009

A breakfast of eggs can be a boon to weight loss, according to Nikhil Dhurandhar, who spoke Monday, June 8, at an Exhibitor Spotlight session sponsored by the American Egg Board. Dhurandhar, Associate Professor,… Read more

June 9, 2009 2:01 am James Baran no comments

Sweet Talk From PureCircle USA

posted on June 9, 2009

Natural sweeteners derived from the Stevia plant have been making headlines in recent months, and Pure Circle, a supplier of the Stevia extract Rebaudioside A (Reb A), addressed some key issues involved in formulating with… Read more

June 9, 2009 2:01 am James Baran no comments

Dietary Guidelines Need More Food Science

posted on June 9, 2009

The Dietary Guidelines Advisory Committee needs more food scientists and their wisdom, said Fergus Clydesdale, Professor, Univ. of Massachusetts, and a member of the 2005 advisory committee. “Unfortunately, food science… Read more

June 9, 2009 2:01 am James Baran 1 comment

Functional: P.L. Thomas

Click to view video

posted on June 9, 2009

P.L. Thomas, Booth 727 Trend: Functional Product: Berry Dark Blend™ Commercialized: 2009 PLT offers the latest clinically supported ingredients for cognitive, memory, energy, heart health, digestion, and beauty from… Read more

June 9, 2009 2:01 am James Baran no comments

Trend Tasting With Innova

by Mary Ellen Kuhn
posted on June 9, 2009

Looking for an up-close view of consumer behavior and product development trends from around the globe—all without venturing outside the confines of the Food Expo floor? Then consider a stop by Innova… Read more

June 9, 2009 2:01 am James Baran no comments

Texture Systems Improve the Eating Experience

Alfredo Sauce by National Starch Food Innovation

posted on June 9, 2009

National Starch Food Innovation (Booths 1237, 553) has rolled out a wide range of new optimized texture systems. These products will enable manufacturers of soups, sauces, dressings, and dairy products to transform the… Read more

June 9, 2009 2:01 am Patt Chomwong no comments

Scientific Program: Tuesday Afternoon Highlights

ift09d3ses_sciprogphoto4_kf

posted on June 9, 2009

Tuesday Afternoon Highlights Note: The titles of sessions addressing the theme “Food Science from Producer to Consumer” are indicated in green. Panel Discussions Translating process validations for consumers: What to… Read more

June 9, 2009 2:01 am James Baran no comments

Addressing Malnutrition through Fortification

posted on June 9, 2009

With an estimated 2 billion people worldwide suffering from vitamin and mineral deficiencies, Fortitech (Booth 2223) and its dedicated business unit World Initiative for Nutrition (WIN) is taking a proactive stance to… Read more

June 9, 2009 2:01 am Patt Chomwong no comments

Outstanding Section and Division Volunteers Recognized

posted on June 9, 2009

By the member and for the members, this is much of what IFT is about. As with most nonprofit societies, IFT relies on its members working in food science, food technology, and related professions in industry, academia, and… Read more

June 9, 2009 2:01 am James Baran no comments

Food Technology Advertisers Support Second Harvest

Print

by Mary Ellen Kuhn, Managing Editor
posted on June 9, 2009

Fifteen of Food Technology’s advertisers are taking part in a program that benefits Second Harvest Food Bank of Orange County, this year’s partner in the IFT Cares… Read more

June 9, 2009 2:01 am James Baran no comments

The Changing Business Climate: Partnership is the Key

Stephan Habif (left), Christine Summers (center), Chris Mallett (right)

by Kelly Frederick
posted on June 9, 2009

“The one message I would like to get across is partnership,” said Chris Mallett (right in photo), Corporate Vice President R&D at Cargill, at Monday’s Theme General Session “Responsive… Read more

June 9, 2009 2:01 am James Baran no comments

Weight Management: WILD Flavors Inc.

Story thumbnail

posted on June 9, 2009

WILD Flavors Inc., Booth 1301 Trend: Weight Management Product: Weight Management Lollipops Commercialized: 2009 WILD Flavors’ Satiety Lollipop targets multiple aspects of weight management. It contains 2 g of fiber… Read more

June 9, 2009 2:01 am James Baran no comments

Naturally Sourced: Briess Malt & Ingredients Co.

Click to view video

posted on June 9, 2009

Briess Malt & Ingredients Co., Booth 665 Trend: Naturally Sourced Product: BriesSweet™ White Sorghum Syrup 45DE High Maltose Commercialized: 2006 BriesSweet™ White Sorghum Syrup 45DE High Maltose contains large… Read more

June 9, 2009 2:01 am James Baran no comments

IFT Honors Innovations on Food Expo Floor

Photo of IFT Food Expo Innovation Award

posted on June 8, 2009

At Sunday morning’s keynote session of the 2009 Institute of Food Technologists Annual Meeting & Food Expo, incoming IFT President Marianne Gillette and President-Elect Bob Gravani announced and presented four… Read more

June 8, 2009 2:18 am James Baran 1 comment

Finalists Dream Up Winning Ways to Boost Kids’ Fruit, Veggie Consumption

Photo of Buzz Lightyear

by Mary Ellen Kuhn
posted on June 8, 2009

Like victorious Super Bowl athletes, top winners in the Disney-IFT Student Association (IFTSA) Product Development Competition will be heading to Disneyland! A VIP tour of Disneyland is among the… Read more

June 8, 2009 2:17 am James Baran 1 comment

Sustainability Pavilion: Packaging and Equipment

Eco Challenge Board Game

by Kelly Frederick Heading to the Expo floor today? Make sure to stop by and visit the Sustainability Pavilion located in 1500 aisle. As everyone has probably witnessed, there has been a growing demand for sustainability in company operations. To… Read more

June 8, 2009 2:16 am Kelly Hensel no comments

In Search of New Technologies, Solutions

posted on June 8, 2009

More than 75 food professionals attended IP Exchange (IPEx), a business innovation forum designed to connect intellectual property (IP) holders with companies and individuals looking for new technologies or solutions to… Read more

June 8, 2009 2:15 am James Baran 1 comment

Food Science and Culinology: Merging Perspectives

IFT/RCA Culinology audience

by Kelly Frederick This year’s IFT/RCA Culinology presentation took place on Sunday, June 7, and centered on the topic of “Connecting Art & Soul to Science through Culinology.” The three panelists each shared their different… Read more

June 8, 2009 2:14 am Kelly Hensel no comments

Scientific Program: Monday’s Morning Highlights

ift09d2ses_sciprogphoto1_kf

posted on June 8, 2009

Monday’s Morning Highlights Note: The titles of sessions addressing the theme “Food Science from Producer to Consumer” are indicated in green. New Products & Technologies New Ingredient Technology Session… Read more

June 8, 2009 2:13 am James Baran no comments

Scientific Program, IFT Priorities Topics at Town Hall Meeting

posted on June 8, 2009

Jenny Scott, Chair of the Annual Meeting Scientific Program Advisory Panel, outlined the new framework for the Annual Meeting Scientific Program in a presentation at the annual Town Hall Meeting held Sunday afternoon, June… Read more

June 8, 2009 2:12 am James Baran no comments

Naturally Sourced: Culinary Farms

Click here to view video

posted on June 8, 2009

Culinary Farms Trend: Naturally Sourced Product: Dried Vegetables Commercialized: 1998 Culinary Farms (Booth 3319) provides distinctive, flavorful ingredients of all-natural dried tomatoes, organic dried tomatoes,… Read more

June 8, 2009 2:01 am James Baran no comments

Weight Management: NIZO Food Research

Click to view video

posted on June 8, 2009

NIZO Food Research Trend: Weight Management Product: Flavor induced satiety Commercialized: 2009 As a provider of technologies for innovations in food, NIZO Food Research (Booth 1519) has proven that aromas in food,… Read more

June 8, 2009 2:01 am James Baran no comments

Scholarship Honors Richard Hall

Howard Smith, Jr., Dr. Richard L. Hall, and Jonathan Merkle

posted on June 8, 2009

IFT celebrated the creation of a new scholarship fund, established to honor Richard L. Hall (center in photo), former President of both IFT and the Flavor and Extract Manufacturers Association (FEMA) during the Keynote… Read more

June 8, 2009 2:01 am James Baran no comments

Graceland Fruit Increases Processing Capacity

by Donald E. Pszczola
posted on June 8, 2009

During troubled economic times, companies across all business sectors make cutbacks in some or all areas of their operations. However, one fruit and vegetable processor, Graceland Fruit Inc., Booth… Read more

June 8, 2009 2:01 am James Baran no comments

Mintel Delivers the Lowdown on New Products

posted on June 8, 2009

What high-intensity sweetener was used most frequently in new product introductions in 2008? That was among the questions that Mintel new product and trend guru Lynn Dornblaser posed to the audience during her presentation… Read more

June 8, 2009 2:01 am Patt Chomwong no comments

Scientific Program: Monday’s Afternoon Highlights

ift09d2ses_sciprogphoto5_kf

posted on June 8, 2009

Monday’s Afternoon Highlights Note: The titles of sessions addressing the theme “Food Science from Producer to Consumer” are indicated in green. Panel Discussions The role of food biotechnology in agricultural… Read more

June 8, 2009 2:01 am James Baran no comments

Flavor & Color Innovation: Blue Pacific Flavors

Click to view video

posted on June 8, 2009

Blue Pacific Flavors Trend: Flavor & Color Innovation Product: hortRealfruit™ true-to-fruit technology Commercialized: July 2008 Blue Pacific Flavors (Booth 765) has launched the first-ever natural true-to-fruit… Read more

June 8, 2009 2:01 am James Baran no comments

Product Development Finalists Serve Up Creative Concepts

Photo of FruitSoyLicious

by Mary Ellen Kuhn
posted on June 8, 2009

Just glancing at the enticing names of the products vying for top honors in the IFT Student Association Product Development Competition is enough to get you salivating. Of course, it takes much more than… Read more

June 8, 2009 2:01 am James Baran no comments

Encapsulated Leavening System Improves Baked Goods

posted on June 8, 2009

Clabber Girl (Booth 2154) has introduced the InnovaPhase line—an encapsulated leavening system with flexible control—which allows bakers to not only control leavening reaction but also the timing of multi-staged release… Read more

June 8, 2009 2:01 am Patt Chomwong no comments

Monday Press Conferences

posted on June 8, 2009

Press conferences are open to all attendees, and are held in Room 213C of the Anaheim Convention Center. Monday, 8:00 am: Solae–New Product Line Enhancing the Flavor and Protein Content in Beverages Monday, 9:00 am:… Read more

June 8, 2009 2:01 am James Baran no comments